BEST LEMON DROP COOKIES RECIPES
MELT-IN-YOUR-MOUTH LEMON DROP COOKIES RECIPE - FOOD.COM
The addition of cornstarch to these cookies really makes them melt in your mouth! The fact that they are egg-free makes them good for those allergic to eggs, and since the cookies are little, it is easy to eat a bunch - unfortunately... :) These are a nice addition to a summer BBQ, a baby shower, or any get-together. These can be made with any citrus fruit, but we like lemon the best!
Total Time 1 hours
Prep Time 25 minutes
Cook Time 35 minutes
Yield 60 cookies, 20 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oven to 350°F
- In large bowl, beat butter and 1 cup powdered sugar with electric mixer on medium speed. Stir in flour, cornstarch, lemon zest and vanilla until well blended.
- Shape dough into 3/4-inch balls and place about 1 1/2 inches apart on a parchment-lined cookie sheet and flatten a little.
- Bake 9 to 11 minutes, or until edges are light golden brown. Remove carefully from cookie sheet to wire rack. Cool completely.
- Whisk together 1 cup powdered sugar, lemon juice, and zest in a small bowl. Stir in additional juice if necessary, or powdered sugar to thicken.
- Dip the tops of the cooled cookies in icing and place on the parchment paper that you baked the cookies on, to harden.
Nutrition Facts : Calories 303.9, FatContent 18.6, SaturatedFatContent 11.7, CholesterolContent 48.8, SodiumContent 163.2, CarbohydrateContent 31.9, FiberContent 0.7, SugarContent 12, ProteinContent 2.5
ANGINETTI (ITALIAN LEMON DROP COOKIES) RECIPE - FOOD.COM
Like most Italian cookies, these lemon drop cookies aren't too sweet. The perfect summer-time treat or a great addition to your holiday cookie tray!
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 24 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- For cookies, cream together sugar and shortening.
- Add eggs and lemon extract and beat well.
- Add flour, baking powder and salt; Mix well.
- The dough should be soft and sticky.
- With a small cookie scoop, drop dough onto a slightly greased cookie sheet or baking stone, spacing them about 2-inches apart.
- Bake for about 12-15 minutes, or until firm and lightly brown.
- Remove cookies from cookie sheet and allow to cool completely on wire racks.
- For frosting, combine confectioners' sugar, water and lemon extract and mix until smooth.
- Frost the tops of each cookie with a metal spatula.
- Allow cookies to dry before stacking.
- Store in an airtight container.
- ~NOTE~If you want to freeze the cookies, freeze unfrosted and frost once thawed.
Nutrition Facts : Calories 141.4, FatContent 2.8, SaturatedFatContent 0.8, CholesterolContent 23.2, SodiumContent 44.3, CarbohydrateContent 27.2, FiberContent 0.3, SugarContent 18.9, ProteinContent 1.9
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LEMON DROP COOKIES RECIPE: HOW TO MAKE IT
After we'd visited at her house, my sister sent a "care" package for the trip home. Tucked inside were these delightful cookies. Crushed lemon drop candies and grated lemon peel lend to the refreshing taste. —Pat Zimmerman, Midland, Texas
From tasteofhome.com
Reviews 4.4
Total Time 25 minutes
Category Desserts
Calories 120 calories per serving
From tasteofhome.com
Reviews 4.4
Total Time 25 minutes
Category Desserts
Calories 120 calories per serving
- In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, cream and zest. Combine the flour, lemon drops, baking powder and salt; gradually add to the creamed mixture and mix well. , Drop by rounded teaspoonfuls 3 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks.
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EASY LEMON DROP COOKIES RECIPE: HOW TO MAKE IT
No one would suspect that these adorable, glazed cookies are low in fat. Jalayne Luckett bakes up the cute citrus bites in her Marion, Illinois kitchen.
From tasteofhome.com
Reviews 2
Total Time 30 minutes
Category Desserts
Calories 54 calories per serving
From tasteofhome.com
Reviews 2
Total Time 30 minutes
Category Desserts
Calories 54 calories per serving
- In a small bowl, beat eggs until frothy. Beat in the sugar, lemon zest and extract. Combine flour and baking powder; gradually add to sugar mixture and mix well. , Drop by teaspoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 325° for 10-12 minutes or until lightly browned. Cool completely on baking sheets before removing to wire racks. , For glaze, in a small bowl, combine confectioners' sugar and enough lemon juice to achieve desired consistency; drizzle over cookies.
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LEMON MELTAWAYS RECIPE - NYT COOKING
These tender cookies are an elegant teatime snack, packed with bright lemon flavor. Bake them all at once or save half of the dough, well wrapped, in the freezer for later. If you’ve frozen the dough, let it warm slightly before slicing to prevent cracked cookies.
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
Calories 92 per serving
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
Calories 92 per serving
- Set the pans on cooling racks and cool for a few minutes. Dust both sides of the warm cookies with the remaining 3/4 cup/92 grams confectioners’ sugar. Let the cookies cool completely, then store at room temperature in an airtight container. Dust with additional confectioners’ sugar just before serving, if desired.
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LEMON DROP COOKIES - INSANELY GOOD RECIPES
Oct 27, 2020 · Flatten them a little with your palm. Bake in the preheated oven for 9 to 11 minutes, or until edges are lightly browned. Allow the cookies to rest for 2 minutes and then transfer to a wire rack to cool completely. For the icing, whisk together 1 cup powdered sugar, lemon juice, and zest in a separate bowl.
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EASY LEMON DROP COOKIES RECIPE - AN ITALIAN IN MY KITCHEN
Aug 20, 2020 · Instructions Pre-heat oven to 350F (180C). Line two cookie sheets with parchment paper. In the mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt and zest. Add the eggs, butter and lemon juice, beat to combine (do not over beat). Fold in the shredded coconut (or any ...
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LEMON DROP COOKIES - INSANELY GOOD RECIPES
Feb 20, 2021 · Directions. Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper. In a large bowl, beat together the butter and 1 cup powdered sugar with an electric mixer on medium speed. Stir in flour, cornstarch, lemon zest, and vanilla and mix well.
From insanelygoodrecipes.com
From insanelygoodrecipes.com
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ITALIAN LEMON DROP COOKIES RECIPE | FOOD NETWORK
Combine flour, sugar and baking powder in a large bowl. Add shortening. Beat with electric mixer on low speed until shortening is completely blended into flour mixture. Add milk, egg and lemon ...
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RECIPE FOR LEMON DROP COOKIES - TWO PEAS & THEIR POD
3. In bowl of stand mixer, combine butter and powdered sugar. Beat on medium until creamy and smooth.In a small bowl, rub the sugar and lemon zest together. Add to the butter mixture. Blend until smooth. Add the lemon juice and beat until well combined. 4. Turn mixer to low, and slowly add in the dry ingredients. 5.
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From twopeasandtheirpod.com
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ITALIAN LEMON DROP COOKIES {ANGINETTI} | WISHES AND DISHES
Apr 27, 2018 · Instructions. In the bowl of a stand mixer or hand mixer fitted with the paddle attachment, cream together oil, sugar, milk, eggs, and extract until well combined. Whisk together the baking powder and flour and add to wet ingredients; mix until just combined. The dough will be soft and sticky.
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From wishesndishes.com
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Oct 09, 2020 · Lemon cookies are one of life's simplest pleasures, and so many people count them as a favorite for a reason: With subtle hints of citrus and a light, delicious taste, they're easy to enjoy and even easier to make, especially when you use our collection of recipes as a guide. All of our lemon cookies are easy to make, balance sweet and tart flavors, and are can be served as an everyday dessert ...
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ITALIAN LEMON DROP COOKIES - CAKESCOTTAGE
Nov 29, 2017 · Preheat oven to 350°F. Mix flour, baking powder and salt in a large bowl. Set aside. Cream together sugar and butter. Add eggs and lemon extract and beat well. Add flour mixture, mix well until smooth texture. (dough will be a bit sticky) If dough seems light colored, add a drop or 2 of yellow food coloring. Chill dough until firm.
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Step 1. Cream sugar, butter, and lemon zest together in a large bowl using an electric mixer until light and fluffy, about 3 minutes. Advertisement. Step 2. Combine eggs, lemon juice, and vanilla extract in a cup; mix using a fork until combined. Beat into egg mixture slowly on low speed.
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Apr 04, 2021 · 1 tbsp. lemon juice. Preheat oven to 350°F. Cream butter and 3/4 cup sugar with a mixer until light and fluffy. Add remaining ingredients except flour and mix well. Add flour and mix just until combined. Drop onto ungreased baking sheets, using about 1 tablespoon dough for each cookie. Sprinkle with sugar and flatten slightly with fingers.
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LEMON COCONUT DROP SHORTBREAD COOKIES - SALLY'S BAKING ...
Dec 08, 2021 · Make the glaze: Whisk all of the glaze ingredients together in a medium bowl. If desired, add more confectioners’ sugar to thicken or more milk to thin out. Dip cookies in icing or drizzle on top. If desired, garnish with coconut, sprinkles, and/or lemon zest. If coated lightly, the icing will set after 2 hours.
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Aug 02, 2020 · Beat in egg and lemon peel. Add lemon juice and water, then stir in dry ingredients. Drop by the teaspoon onto baking sheets. Bake for 10 to 12 minutes, or until golden brown. Remove from oven and cool for a minute or two. Transfer to a wire rack to cool for 30 minutes before storing in an airtight container. 2 reviews.
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