Lemondropcandycookies Recipes

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.

Steps:

• Make Cookie: Combine the 1/2 pound butter and confectioner's sugar in a mixer bowl. Beat together for 30 seconds.
• Add flour and mix well.
• Using 1 1/2 - 2 teaspoons dough per cookie, roll into balls and place an inch or 2 apart on a greased or parchment lined baking sheet.
• Using a glass coated with cooking spray or your hand (I just use my fingers), lightly flatten the balls into a circle. Using your thumb or the back of a 1/4 teaspoon measuring spoon, create a dent in the center of each cookie.
• Bake in preheated 350 oven 10-12 minutes. Remove to rack and cool.
• Make lemon Curd: In a small non-reactive saucepan, combine the egg, granulated sugar, 1 1/2 T. butter, lemon juice and lemon rind. Cook over medium-low heat, stirring constantly until thick and bubbly. Or, use a double boiler. Let cool 5 minutes. Spoon @ 1/2 t. curd into dent of each cookie. Sprinkle with confectioners sugar if desired.

Steps:

• Combine the vodka, lemon juice, and sugar and pour into a cocktail shaker with ice. Pour into martini glasses and garnish with lemon slices.

Steps:

• Sift flour, baking powder, salt, and baking soda together in a medium bowl. Set aside.
• Beat sugar and butter together in a large bowl using a handheld electric mixer or a stand mixer with the paddle attachment until creamy. Beat in egg, vanilla extract, lemon extract, lemon zest and juice, and yellow food coloring. Scrape down the sides of the bowl and mix once more, making sure everything is combined. Add flour mixture and mix until just combined.
• Cover bowl and refrigerate cookie dough for 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
• Scoop dough using a cookie scoop or spoon into roughly 1 1/2-inch rounds. Slightly flatten cookies to 1/2-inch thickness.
• Pour powdered sugar into a shallow bowl. Place flattened rounds in powdered sugar and cover until well coated. Remove with a fork or spoon and place on the prepared baking sheet.
• Bake in the preheated oven until cookies are no longer glossy and have a matte look, 12 to 15 minutes. Remove from the oven and let cool on the baking sheet for 3 to 5 minutes before transferring to a wire rack to cool completely.

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.

Steps:

• FOR COOKIES: Preheat oven to 350 degrees.
• Beat eggs, milk, 2 tsp lemon extract, sugar and oil in electric mixer at medium speed until well blended.
• Reduce speed to low and add flour and baking powder until just blended to a soft, sticky dough.
• Lightly flour your fingers and drop cookies by the teaspoon onto lightly greased cookie sheet.
• (I prefer Silpat or parchment) Shape smooth and roundish because they hold their shape during baking.
• Make right away for 8-10 minutes With a metal spatula, place cookies on a wire cooling rack.
• Cool completely.
• FOR FROSTING: Combine confectioners sugar, water and 2 tsp.
• lemon extract (if you would like you can also add food coloring) in mixer on medium speed until smooth.
• When cookies are completely cooled and still on wire racks (place newspaper or paper bags under racks), drizzle icing over cookies until covered.
• Let dry.

Steps:

• Preheat oven to 350°.
• In mixing bowl cream sugar, shortening and eggs; add extracts.
• Stir in dry ingredients, lemon zest and crushed lemon drops.
• Roll into 1-inch balls, flatten slightly and bake on parchment-lined baking sheet for 10-12 minutes.
• Note: Cooking spray works well too.
• Let cool slightly on pan 1 to 2 minutes.
• Make a glaze by mixing powdered sugar with lemon juice; then brush lightly over cookie tops. Let cookies cool completely.

Steps:

• Whisk together the flour, baking powder and salt in a medium bowl.
• Beat 1 cup of the granulated sugar and the butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, scraping the sides of the bowl as needed, about 2 minutes.
• Add the egg and beat until incorporated. Add the lemon zest, lemon juice and food coloring if using and beat until incorporated. Reduce the mixer speed to low and add the flour mixture, beating until just combined. Cover the bowl and refrigerate until firm, at least 2 hours and up to overnight.
• Line 2 baking sheets with parchment. Put the confectioners' sugar in a small bowl and the remaining 1/2 cup granulated sugar in another small bowl. Using a 1-tablespoon scoop, portion the dough and roll into balls. Toss each ball in the granulated sugar, then in the confectioners' sugar, coating it generously and thoroughly. Arrange the balls about 1 inch apart on the prepared baking sheets (you should have 24 balls). Refrigerate for 20 minutes.
• Position the oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Bake until the cookies spread, the tops crack and the edges are firm, 14 to 16 minutes. Let cool on the baking sheets for 5 minutes, then transfer the cookies to a wire rack to cool completely. Store in an airtight container at room temperature for up to 3 days.

Steps:

• HEAT oven to 375°F. Coat baking sheet lightly with no-stick cooking spray. 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 extract, mixing just until blended.
• ROLL dough into 1-inch balls. Place 1-inch apart on prepared baking sheet. Bake 10 to 12 minutes or until lightly browned. Cool completely on baking sheet on wire rack.
• For frosting, BEAT powdered sugar, shortening, 2 tablespoons warm milk and lemon extract in medium bowl with electric mixer on low speed until blended. Beat in additional warm milk, a little at a time, until desired consistency. Spread on top of cookies.

Steps:

• Preheat oven to 350°F.
• Mix the ingredients together; let set for a few minutes.
• Roll 1 teaspoonfuls of dough into balls and roll in powdered sugar.
• Place on ungreased cookie sheet and bake for 10-12 minutes.
• Remove to racks to cool.