Lemon Drops
Ingredients| 1 cup unsalted butter, softened 1/2 cup confectioner s sugar 1 egg yolk 2 tbsp fresh lemon juice 1 lemon, (juice, zest) 2 1/4 cup all-purpose flour 1 sugar, (for dipping) 1 tsp lemon zest LEMON GLAZE 1/4 cup confectioner s sugar 1 tbsp fresh lemon juice |
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Preheat oven to 350 deg. Line cookie sheets with parchment paper or
butter them. Cream butter and confec. sugar in large bowl of elec.
mixer. Add egg yolk, 2 T. 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 1/4 c. confect. sugar and 1 T 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.
Judy Garnett/NC PJXG05A
Servings:
45
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