Lemon Drop Candy Cookies Food

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 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.

LEMON DROP COOKIES

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.

LEMON DROP COCKTAIL

Steps:

• Place shot glass in the freezer until chilled, about 1 hour.
• Pour vodka into the chilled shot glass. Dip lemon wedge in sugar. Shoot the vodka and immediately take a draw on the lemon.

LEMON DROP CANDY COOKIES

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.

LEMON DROP WAFERS

Steps:

• Preheat oven to 350 degrees. Line two baking sheets with Silpat baking mats or parchment paper, and set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and 1 cup sugar on medium speed until light and fluffy, 3 to 5 minutes, scraping down sides of bowl twice. Add egg; mix on high speed until combined. Add lemon zest, and beat to combine.
• In a large bowl, whisk together flour, baking soda, and salt. Add to butter mixture, and mix on low speed until combined, about 20 seconds. Add candy, and mix to combine. Transfer dough to a sheet of plastic wrap, and freeze until firm, about 30 minutes.
• Pour remaining 1/2 cup sugar into a large bowl. Shape the dough into 1/2-inch balls. Drop each ball into sugar, and roll, coating completely; use sugar to keep dough from sticking to hands.
• Working in batches, place sugared balls on prepared baking sheets, 2 inches apart. Gently press balls, flattening to a 1/4-inch thickness. Transfer remaining dough to refrigerator.
• Bake cookies just until golden, about 10 minutes. Transfer to a wire rack to cool. Repeat with the remaining dough. Store in an airtight container up to 1 week.

LEMON DROP COOKIES

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.