Lemon Drops
Yield
24 cookiesPrep
15 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
butter
, sticks, soft |
*
|
| ½ | cup |
powdered sugar
|
|
| 1 | each |
egg yolks
|
*
|
| 2 | tablespoons |
lemon juice
fresh |
|
| 1 | each |
lemon
for zest and juice |
|
| 2 ¼ | cups |
all-purpose flour
|
|
| 1 | tablespoon |
lemon zest
|
|
| ¼ | cup |
powdered sugar
|
|
| 1 | tablespoon |
lemon juice
fresh |
|
| 1 | teaspoon |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
butter
, sticks, soft |
*
|
| 118 | ml |
powdered sugar
|
|
| 1 | each |
egg yolks
|
*
|
| 3E+1 | ml |
lemon juice
fresh |
|
| 1 | each |
lemon
for zest and juice |
|
| 532 | ml |
all-purpose flour
|
|
| 15 | ml |
lemon zest
|
|
| 59 | ml |
powdered sugar
|
|
| 15 | ml |
lemon juice
fresh |
|
| 5 | ml |
sugar
|
|
Directions
Preheat oven to 350℉.
Line cookie sheets with parchment paper or butter them.
Cream butter and powdered sugar in large bowl of elec. mixer.
Add egg yolk, 2 tablespoon lemon juice and lemon zest and beat until smooth.
Add flour and beat until well combined.
Form dough into 1 inch balls and place them about 2 inches apart on prepared sheets.
Flatten each ball with the bottom of a glass dipped into granulated sugar to keep it from sticking to the dough.
Bake cookies in middle of oven for about 13 min., or until barely golden.
Transfer to wire racks.
As soon as they are cool enough to handle, dip top of each cookie in lemon glaze made with ¼ cup powdered sugar and 1 tablespoon fresh lemon juice.
Allow to cool completely and then store in airtight containers for up to 1 week or in the freezer for up to 2 months.
