Lemondropcandycookies Recipes
LEMON DROP COOKIES
Steps:
- Heat oven to 350°F. Lightly grease cookie sheets; set aside.
- Combine sugar and 1/2 cup butter in bowl; beat at medium speed until creamy. Add all remaining cookie ingredients except white baking chips. Beat at medium speed until smooth. Stir in white baking chips, if desired.
- Drop dough by rounded teaspoonfuls, 1 inch apart, onto prepared cookie sheets. Bake7-9 minutes or until edges just begin to brown. Remove cookies to cooling rack; cool completely.
- Combine all frosting ingredients in bowl. Beat at medium speed until creamy. Frost cooled cookies. Decorate as desired.
Nutrition Facts : Calories 90 calories, Fat 3.5 grams, SaturatedFat grams, Transfat grams, Cholesterol 15 milligrams, Sodium 60 milligrams, Carbohydrate 14 grams, Fiber 0 grams, Sugar grams, Protein 1 grams
LEMON DROP COOKIES
Steps:
- Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
- In a large bowl, beat together the butter and 1 cup powdered sugar with an electric mixer on medium speed. Stir in flour, cornstarch, lemon zest, and vanilla and mix well.
- Form the dough into 3/4-inch balls and place them on the prepared cookie sheet about 1 1/2 inches apart. Flatten them a little with your palm.
- Bake in the preheated oven for 9 to 11 minutes, or until edges are lightly browned. Allow the cookies to rest for 2 minutes and then transfer to a wire rack to cool completely.
- For the icing, whisk together 1 cup powdered sugar, lemon juice, and zest in a separate bowl. If the mixture is too thick, add more lemon juice. If it's too thin, add powdered sugar to thicken.
- Once cookies have cooled, dip the tops in icing and place back on the parchment paper. Give the icing 15 to 30 minutes to set. The cookies will need to set for at least 24 hours.
- The icing to fully dry. But if you're not too worried about the icing being a little wet, feel free to enjoy right away!
Nutrition Facts :
LEMON DROP COOKIES
After we'd visited at her house, my sister sent a "care" package for the trip home. Tucked inside were these delightful cookies. Crushed lemon drop candies and grated lemon peel lend to the refreshing taste. -Pat Zimmerman, Midland, Texas
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 3-1/2 dozen.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 120 calories, Fat 5g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 97mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
LEMON DROP CANDY COOKIES
These cookies are Fantastic! Crushed lemon drop candies just make these cookies burst with flavor. This recipe makes quite a bit of cookies and half were inhaled by my family by the end of the day. The recipe orginated by a lady named Ann Orton who was trying to duplicate a recipe that she had had at a restaurant in Salt Lake City. I have no idea what the originals tasted like, but these cookies would be hard to beat.
Provided by lisar
Categories Dessert
Time 35m
Yield 4-5 dozen
Number Of Ingredients 13
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.
Nutrition Facts : Calories 1885.1, Fat 81.8, SaturatedFat 32.4, Cholesterol 182.6, Sodium 1263.5, Carbohydrate 269.1, Fiber 3.4, Sugar 157.1, Protein 17.7
COCONUT LEMON DROP COOKIES
Was wanting to find a recipe that used lemon pudding and just couldn't find the right one that suited me, so I came up with this one on a whim. It smelled so yummy and the texture is tender and chewy. It is not overly sweet and the coconut adds a bit of crunch. Please try them and let me know what you think. Store in an airtight container.
Provided by NET10
Categories Desserts Cookies Fruit Cookie Recipes Coconut
Time 35m
Yield 60
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Beat butter, sugar, and vanilla seeds in a mixing bowl with an electric mixer until creamy. Add eggs, one at a time, and beat until light and fluffy. Stir in vanilla and lemon extracts.
- Combine flour, coconut, pudding mix, baking soda, and salt in a separate bowl. Add to the creamed mixture in batches, stirring until combined. Drop cookie dough onto baking sheets using a teaspoon or cookie scoop.
- Bake in the preheated oven until the edges are lightly golden, 10 to 11 minutes. Leave on the baking sheets for 1 to 2 minutes before removing to a rack to cool completely.
Nutrition Facts : Calories 74.9 calories, Carbohydrate 8.6 g, Cholesterol 14.3 mg, Fat 4.3 g, Fiber 0.4 g, Protein 0.8 g, SaturatedFat 2.9 g, Sodium 86.3 mg, Sugar 3.7 g
EASY LEMON DROP COOKIES
No one would suspect that these adorable, glazed cookies are low in fat. Jalayne Luckett bakes up the cute citrus bites in her Marion, Illinois kitchen.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3-1/2 dozen.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 54 calories, Fat 0 fat (0 saturated fat), Cholesterol 10mg cholesterol, Sodium 13mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
MELT-IN-YOUR-MOUTH LEMON DROP COOKIES
The addition of cornstarch to these cookies really makes them melt in your mouth! The fact that they are egg-free makes them good for those allergic to eggs, and since the cookies are little, it is easy to eat a bunch - unfortunately... :) These are a nice addition to a summer BBQ, a baby shower, or any get-together. These can be made with any citrus fruit, but we like lemon the best!
Provided by Greeny4444
Categories Dessert
Time 1h
Yield 60 cookies, 20 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 303.9, Fat 18.6, SaturatedFat 11.7, Cholesterol 48.8, Sodium 163.2, Carbohydrate 31.9, Fiber 0.7, Sugar 12, Protein 2.5
LEMON DROP COCKTAIL
Whether sipped from a martini glass, straight up as a shot, or spritzed up with a little club soda, the lemon drop is the quintessential cocktail. Easy for the home mixologist and perfect for when wine or beer just won't do! Recipe instructions are for a cocktail with instructions for lemon drop spritzer and lemon drop shot listed below.
Provided by Edible Times
Categories Drinks Recipes Cocktail Recipes
Time 5m
Yield 1
Number Of Ingredients 7
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.
Nutrition Facts : Calories 260.3 calories, Carbohydrate 29 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.3 g, Sodium 9.5 mg, Sugar 6.4 g
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- Put sugar and lemon zest in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed 30 seconds.
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