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Lemon Drops

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Submitted by jeanetteb

YIELD

45 servings

PREP

25 min

COOK

15 min

READY

40 min

Ingredients

1 237
CUP ML BUTTER
, softened
½ 118
1 1
EACH EACH EGG YOLKS *
2 3E+1
TABLESPOONS ML LEMON JUICE
fresh
1 1
EACH EACH LEMON
(juice, zest)
2 ¼ 532
1 1
X X SUGAR
for dipping *
1 5
TEASPOON ML LEMON ZEST
Lemon glaze
¼ 59
1 15
TABLESPOON 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 15g (0.5 oz)
Amount per Serving
Calories 67 56% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 11mg 4%
Sodium 29mg 1%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 1%
Sugars g
Protein 1g
Vitamin A 3% Vitamin C 2%
Calcium 0% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

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