Lemon Drops
Yield
45 servingsPrep
25 minCook
15 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
, softened |
|
| ½ | cup |
powdered sugar
|
|
| 1 | each |
egg yolks
|
*
|
| 2 | tablespoons |
lemon juice
fresh |
|
| 1 | each |
lemon
(juice, zest) |
|
| 2 ¼ | cups |
all-purpose flour
|
|
| 1 | x |
sugar
for dipping |
*
|
| 1 | teaspoon |
lemon zest
|
|
| Lemon glaze | |||
| ¼ | cup |
powdered sugar
|
|
| 1 | tablespoon |
lemon juice
fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
, softened |
|
| 118 | ml |
powdered sugar
|
|
| 1 | each |
egg yolks
|
*
|
| 3E+1 | ml |
lemon juice
fresh |
|
| 1 | each |
lemon
(juice, zest) |
|
| 532 | ml |
all-purpose flour
|
|
| 1 | x |
sugar
for dipping |
*
|
| 5 | ml |
lemon zest
|
|
| Lemon glaze | |||
| 59 | ml |
powdered sugar
|
|
| 15 | ml |
lemon juice
fresh |
|
Directions
Preheat oven to 350℉ (180℃) Line cookie sheets with parchment paper or butter them. Cream butter and confectioner's sugar in large bowl of electric 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 mins., 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 confectioner's 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.
