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
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.
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
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.
SOFT LEMON COOKIES FROM SCRATCH
These delicious cookies have a kick of lemon flavor, and they're made from scratch rather than a box mix like the majority of recipes out there. This recipe was created because I absolutely love lemon-flavored desserts, but have an allergy to artificial colorants and dyes used in food. Following this recipe as written, you can take comfort in knowing you're not feeding your children any artificial colorings.
Provided by Susan
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 50m
Yield 30
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet with cooking spray.
- Cream sugar and butter in a bowl with an electric mixer on medium speed until light and fluffy. Add lemon juice, lemon zest, egg, and vanilla extract; mix on low speed to combine, scraping down the sides of the bowl to incorporate everything evenly.
- Combine 1 1/2 cups flour, baking powder, baking soda, and salt in a small bowl. Add to the sugar mixture slowly, mixing on low speed until just incorporated. Mix in the remaining 2 tablespoons flour.
- Place 1/2 cup powdered sugar in a small bowl. Scoop out teaspoonfuls of cookie dough, roll in powdered sugar, and place on the prepared baking sheet, 1 to 2 inches apart.
- Bake in the preheated oven until cookies are light brown on the edges, 9 to 11 minutes. Remove from oven and let cool for 3 minutes on the cookie sheet. Transfer to a cooling rack and sprinkle with additional powdered sugar.
Nutrition Facts : Calories 91.1 calories, Carbohydrate 14.7 g, Cholesterol 14.3 mg, Fat 3.3 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 2 g, Sodium 58.3 mg, Sugar 9.3 g
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