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:

• 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 RECIPE

Steps:

• Squeeze lemons until you get 1 cup of fresh juice.
• Combine lemon juice and sugar and stir to dissolve.
• Boil mixture until thick and syrupy-about 20-30 minutes, stirring regularly. Test the syrup by dropping a small bit into cold water-if it crystallizes and becomes brittle, it's ready!
• Spray down a mini muffin tin or silicone mold with cooking spray and add heated mixture to the tin/mold. Fill each mini muffin cup less than halfway full, or fill small silicone molds about ¾ full. (I used a cooking syringe to help transfer my syrup into the silicone molds.)
• Transfer filled molds to the fridge to cool until hardened, ~1-2 hours.
• Pop out and enjoy!
• Yields 30 homemade lemon drop hard candies.

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.

HOMEMADE LEMON DROP CANDY

Steps:

• 1. Pour enough lemon juice into the powdered sugar to dissolve it.
• 2. Cook to 310 degrees Fahrenheit.
• 3. Drop onto cookie sheet that has a layer of powdered sugar on it to cool and harden. Break when hardened.

HOMEMADE LEMON DROPS

Steps:

• Juice and zest the lemon with a fine grater.
• Measure the water and sugar into a saucepan over a medium low heat.
• Heat, stirring, until the sugar dissolves.
• Add the lemon zest and bring to a rolling boil. If you have a candy thermometer, it should read 250 Fahrenheit.
• Remove the saucepan from the heat. Add the lemon juice, honey, and food coloring if desired. Stir together.
• Return to the heat until the mixture comes to another boil.
• Strain out the lemon rind (or leave it in as you like). Pour the candy mixture onto a lightly greased baking tray.
• Allow it to cool for a few minutes, just until it's cool enough to touch.
• Use a spoon or clean fingers and pull out small pieces one at a time. Roll into a ball and dust with icing sugar.

LEMON DROP BARK

Steps:

• Place white chocolate chips in a microwave-safe 2-cup measuring cup; heat in microwave until melted, about 2 minutes. Stir until smooth.
• Place lemon drop candies in a resealable plastic bag. Place this bag into another resealable bag, creating a double bag so the candies don't puncture the bag. Crack candies with rolling pin or mallet until broken into small pieces.
• Stir cracked candies into melted white chocolate. Smooth mixture onto a piece of aluminum foil to about 1/4-inch thickness. Chill in refrigerator until set, at least 30 minutes. Break bark into small pieces and store in an air-tight container in the refrigerator.

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!

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 CANDY RECIPE

Steps:

• Juice and zest the lemon with a fine grater.
• Measure the water and sugar into a saucepan over medium-low heat.
• Heat, stirring, until the sugar dissolves.
• Add the lemon zest and bring to a rolling boil or until it reaches 250 degrees F.
• Remove the saucepan from the heat. Add the lemon juice, honey, and food coloring if desired. Stir together.
• Return to the heat until the mixture comes to another boil.
• Strain out the lemon rind. Pour the candy mixture onto a lightly greased baking tray.
• Allow it to cool for a few minutes, just until it's cool enough to touch.
• Use a spoon or clean fingers and pull out small pieces 1 at a time. Roll into a ball and dust with icing sugar.
• Serve and enjoy.