LEMON DROP COOKIES RECIPE | LAND O’LAKES
Steps:
- Heat oven to 350°F. Lightly grease cookie sheets; set aside.
- Combine sugar and 1/2 cup butter in bowl; beat at medium speed until creamy. Add all remaining cookie ingredients except white baking chips. Beat at medium speed until smooth. Stir in white baking chips, if desired.
- Drop dough by rounded teaspoonfuls, 1 inch apart, onto prepared cookie sheets. Bake7-9 minutes or until edges just begin to brown. Remove cookies to cooling rack; cool completely.
- Combine all frosting ingredients in bowl. Beat at medium speed until creamy. Frost cooled cookies. Decorate as desired.
Nutrition Facts : Calories 90 calories, FatContent 3.5 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 15 milligrams, SodiumContent 60 milligrams, CarbohydrateContent 14 grams, FiberContent 0 grams, SugarContent grams, ProteinContent 1 grams
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
Provided by Taste of Home
Categories Desserts
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield about 3-1/2 dozen.
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 120 calories, FatContent 5g fat (3g saturated fat), CholesterolContent 22mg cholesterol, SodiumContent 97mg sodium, CarbohydrateContent 18g carbohydrate (11g sugars, FiberContent 0 fiber), ProteinContent 1g protein.
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Whisk together powdered sugar, remaining 3 tablespoons lemon juice and remaining 2 teaspoons lemon zest in a small bowl until combined. Add more lemon juice, if needed, for glaze consistency. Spread tops of cooled cookies with glaze. Garnish with additional lemon zest, if desired.
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