Title: Lemon Drops
Categories: Cookie Fruit
Yield: 45 Servings
| 1 | c | Unsalted butter; softened |
| 1/2 | c | Confectioner's sugar |
| 1 | | Egg yolk |
| 2 | tb | Fresh lemon juice |
| 1 | | Lemon; (juice, zest) |
| 2 1/4 | c | All-purpose flour |
| | | Sugar; (for dipping) |
| 1 | ts | Lemon zest |
| LEMON GLAZE |
| 1/4 | c | Confectioner's sugar |
| 1 | tb | Fresh lemon juice |
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