SOFT LEMON DROPS
Make and share this Soft Lemon Drops recipe from Food.com.
Provided by talldoc
Categories Drop Cookies
Time 55m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350ºF.
- Combine sugar and butter in large mixer bowl.
- Beat at medium speed, scraping bowl often, until creamy.
- Add sour cream, eggs, lemon peel and lemon extract; continue beating until well mixed.
- Reduce speed to slow; add flour, baking powder and salt.
- Beat until well mixed.
- Drop dough by rounded teaspoonfuls 2 inches apart onto greased cookie sheets.
- Bake for 10 to 12 minutes or until lightly browned.
- Cool completely.
- Combine powdered sugar and enough lemon juice for desired glazing consistency in small bowl.
- Glaze cooled cookies.
Nutrition Facts : Calories 100, Fat 3.6, SaturatedFat 2.1, Cholesterol 19.9, Sodium 66.3, Carbohydrate 15.7, Fiber 0.2, Sugar 8.9, Protein 1.4
LITTLE LEMON DROPS
These cookies look so beautiful and delicious in the recent issue of Woman's Day. I had to save the recipe here. The sugared cranberries are optional but are a nice touch. The sugared cranberries do take a lot of time, however. You can make those ahead because they have to be refrigerated 8 hours and then must stand 2 hours after being rolled in sugar. The prep time for the sugared cranberries is not included.
Provided by CookingONTheSide
Categories Dessert
Time 2h20m
Yield 100 lemon drops, 100 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 325 degrees F. You'll need mini-muffin pans coated with nonstick cooking spray.
- For lemon drops: Beat all lemon drop ingredients in large bowl with mixer on medium speed several minutes until blended and smooth.
- Transfer the batter into two 1-gallon ziptop bags.
- Seal bags; cut tip off one corner of each bag and pipe batter into prepared muffin cups, filling cups slightly less than 2/3 full.
- Bake 12 minutes, or until a pick inserted in centers comes out clean.
- Remove pans to wire rack and cool 2 minutes; invert muffins onto rack (leave muffins inverted) and cool completely.
- Continue baking batches until all the batter is used up (you'll have about 100 muffins).
- For Lemon Glaze: Place a wire rack over wax paper.
- Beat ingredients in a medium bowl until smooth.
- Dip muffins in glaze to coat rounded tops and sides, letting excess glaze drip back into bowl.
- Place on rack until glaze is set.
- For sugared cranberries: In small saucepan over medium heat, bring 2 cups granulated sugar and 1 1/2 cups cranberry juice cocktail or water just to a simmer, stirring until sugar dissolves.
- Remove from heat; stir in 2 cups cranberries.
- Cover; refrigerate 8 hours or overnight.
- Drain well.
- Toss berries in superfine or regular granulated sugar until coated all over.
- Let stand on wax paper 2 hours or until dry.
- To serve: Place each lemon drop in a decorated mini-muffin liner.
- Top with sugared cranberry, if desired.
- Storage tip: Store in airtight containers with wax paper between layers at cool room temperature or in refrigerator up to 1 week, or freeze unglazed up to 3 months.
Nutrition Facts : Calories 53.6, Fat 1.4, SaturatedFat 0.6, Cholesterol 9.5, Sodium 52.8, Carbohydrate 9.7, Fiber 0.1, Sugar 7.6, Protein 0.6
LEMON DROP
Fresh squeezed lemon juice with vodka. It just doesn't get better than that.
Provided by EDANDY
Categories Drinks Recipes Cocktail Recipes Vodka Drinks Recipes
Time 5m
Yield 4
Number Of Ingredients 6
Steps:
- In a mixing glass, combine lemon juice, vodka and sugar. Stir until dissolved, then pour into glasses filled with ice. Garnish with a lemon slice and sprig of mint.
Nutrition Facts : Calories 44.7 calories, Carbohydrate 3.8 g, Cholesterol 0 mg, Fat 0 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 0 g, Sodium 0.5 mg, Sugar 1.8 g
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