Lemon Drops Recipes

LEMON DROP

Steps:

• Add the first 4 ingredients to a large pitcher (55 oz.).
• Stir to dissolve the sugar.
• Cover and chill for at least 4 hours.
• Moisten the rim of cocktail glasses with water or lemon juice; dip rim of glasses in granulated sugar.
• Chill glasses in freezer for 1 hour before ready to serve.
• Pour pitcher mixture into prepared glasses; garnish with a lemon slice or wedge.
• **LimeDrop--Substitute fresh lime juice for lemon juice; garnish with lime slices or wedges.
• Orange Drop--Substitute Absolut Mandarin for the plain vodka and 1/8 cup frozen orange juice concentrate (thawed) plus 1/2 cup water for the lemon juice; garnish with orange slice or wedge.

LEMON DROP COCKTAIL

Steps:

• Run lemon wedge around the rim of a cocktail glass to dampen, then dip in sugar to coat.
• Combine vodka, lemon juice, lemon simple syrup, and orange-flavored liqueur in a cocktail shaker. Fill with ice, seal, and shake until shaker frosts over. Pour into a martini glass to serve.

LEMON DROP COCKTAIL

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.

LEMON DROP

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.

LEMON DROP

Steps:

• Put 1 martini glass in the fridge to chill. Mix the white caster sugar with the finely grated zest of the lemon, and set aside.
• Pour the vodka into a cocktail shaker and add the triple sec, lemon juice and a handful of ice. Shake really well until the outside of the shaker feels cold.
• Dip the rim of the chilled glass in water, shake off the excess then dip into the sugar and lemon zest mix.
• Strain the contents of the shaker into your prepared glass and enjoy.

EASY LEMON DROP COOKIES

Steps:

• In a small bowl, beat eggs until frothy. Beat in the sugar, lemon zest and extract. Combine flour and baking powder; gradually add to sugar mixture and mix well. , Drop by teaspoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 325° for 10-12 minutes or until lightly browned. Cool completely on baking sheets before removing to wire racks. , For glaze, in a small bowl, combine confectioners' sugar and enough lemon juice to achieve desired consistency; drizzle over cookies.

LEMON DROP COOKIES

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.

LEMON DROPS ON THE ROCKS

Steps:

• Combine vodka, lemon juice, and sugar, stirring occasionally until sugar dissolves. Transfer to an ice-filled pitcher, add lemon slices, and serve.

LEMON GUMDROPS

Steps:

• Butter an 8-by-8-inch baking dish. Dissolve the gelatin in 1/2 cup water for 5 minutes. Combine 2 cups sugar and 1/2 cup water in a medium saucepan and bring to a boil. Stir constantly and wash down the sides of the pan several times with a pastry brush that has been dipped in cold water to prevent crystallization.
• Add the gelatin and continue boiling and stirring until it thickens, 15 minutes.
• Add the lemon juice and orange zest and boil for 5 more minutes. Stir in the food coloring. Pour the mixture into the prepared dish and let set up for about 1 hour.
• Put the remaining sugar in a shallow bowl. Butter a large chef's knife and your fingers. Cut the lemon gel into 1/2-inch squares and coat with the sugar.

LEMON DROP RECIPE

Steps:

• Squeeze juice from 1 lemon into 1-qt. glass or plastic pitcher.
• Add lemonade and vodka; mix well.
• Pour into 4 ice-filled glasses.
• Slice remaining lemon. Use to garnish glasses.

LITTLE LEMON DROPS

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.