LEMON DROP COOKIES
This is one of our favorite Christmas cookie recipes. It's a buttery cookie with a tart lemon curd in the center. The only drawback - they don't stack very well due to the lemon curd filling. But they don't last that long anyway in our house!! My kids love them. Note: serving size is 2 cookies.
Provided by Nanners
Categories Dessert
Time 1h10m
Yield 3-4 dozen, 18-24 serving(s)
Number Of Ingredients 8
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.
EASY LEMON COOKIES
The basic cake mix cookie with a twist.
Provided by Lissa
Categories Desserts Cookies Drop Cookie Recipes
Yield 36
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Pour cake mix into a large bowl. Stir in eggs, oil, and lemon extract until well blended. Drop teaspoonfuls of dough into a bowl of confectioners' sugar. Roll them around until they're lightly covered. Once sugared, put them on an ungreased cookie sheet.
- Bake for 6 to 9 minutes in the preheated oven. The bottoms will be light brown, and the insides chewy.
Nutrition Facts : Calories 87.1 calories, Carbohydrate 11.6 g, Cholesterol 14 mg, Fat 4 g, Fiber 0.1 g, Protein 1.2 g, SaturatedFat 0.9 g, Sodium 106.7 mg, Sugar 7.4 g
BUDDHA'S HAND LEMON DROP COOKIES
Make and share this Buddha's Hand Lemon Drop Cookies recipe from Food.com.
Provided by Cathleen Colbert
Categories Drop Cookies
Time 2m
Yield 3 dozen
Number Of Ingredients 10
Steps:
- n a small bowl, mix together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, combine the granulated sugar and the Buddha's Hand zest until evenly combined (you can use your hands if it's easier that way). Add the butter and cream to combine; add the eggs and continue mixing. Add the lemon juice and vanilla and mix until smooth. Then gradually stir in the flour mixture until well blended. Chill the dough for 30 minutes.
- Preheat the oven to 350 degrees. Roll the dough into small quarter-sized balls and then toss gently in the powdered sugar until lightly coated. Place on a parchment paper covered baking sheet. Bake for 10 to 12 minutes, or until pale golden brown.
Nutrition Facts : Calories 965.7, Fat 34.7, SaturatedFat 20.6, Cholesterol 205.3, Sodium 889.6, Carbohydrate 152.5, Fiber 2.3, Sugar 87.1, Protein 13.2
ZUCCHINI LEMON DROP COOKIES
Make and share this Zucchini Lemon Drop Cookies recipe from Food.com.
Provided by bayou-mimi
Categories Drop Cookies
Time 28m
Yield 2 1/2 dozen, 15 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375°.
- In a mixing bowl, cream the butter and sugar.
- Beat in the eggs, zucchini and lemon peel.
- In another bowl combine the flour, baking soda, baking powder, cinnamon and salt; gradually add the dry mixture to the creamed mixture.
- Stir in the raisins and nuts.
- Drop by tablespoon 3 inches apart onto lightly greased cookie sheets.
- Bake for 8-10 minutes or until lightly browned.
- Remove to wire racks to cool.
- For glaze: combine sugar and enough lemon juice to achieve a thin spreading consistency.
- Spread or drizzle over cooled cookies.
Nutrition Facts : Calories 276.4, Fat 9.2, SaturatedFat 4.3, Cholesterol 30.4, Sodium 235.9, Carbohydrate 47.1, Fiber 1.1, Sugar 32.2, Protein 3.1
EASY LEMON DROP COOKIES
Make and share this Easy Lemon Drop Cookies recipe from Food.com.
Provided by Vino Girl
Categories Drop Cookies
Time 32m
Yield 36 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 76.5, Fat 2.8, SaturatedFat 1.2, Cholesterol 6.2, Sodium 96.1, Carbohydrate 12, Fiber 0.2, Sugar 7.1, Protein 0.8
LEMON DROP COOKIES
Make and share this Lemon Drop Cookies recipe from Food.com.
Provided by InMemoryofBrats
Categories Dessert
Time 30m
Yield 50 cookies
Number Of Ingredients 9
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.
Nutrition Facts : Calories 117.5, Fat 2.7, SaturatedFat 0.5, Cholesterol 13, Sodium 63.8, Carbohydrate 22.4, Fiber 0.2, Sugar 16.1, Protein 1.2
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- In a large mixing bowl, combine the granulated sugar and the Buddha's Hand zest until evenly combined. Add the butter and cream the mixture until thoroughly combined; add the eggs and continue mixing. Add the lemon juice and vanilla and mix until smooth. Then gradually stir in the flour mixture until well blended. Chill the dough for 30 minutes.
- Preheat the oven to 350 degrees. Roll the dough into small quarter-sized balls and then toss gently in the powdered sugar until lightly coated. Place on a parchment paper covered baking sheet. Bake for 10 to 12 minutes, or until pale golden brown. Makes 3 dozen cookies.
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