Directions: |
Directions:1. Cream butter and Sugar.
2 Add egg and vanilla, mix well.
3. Add lemon juice, salt, soda and baking powder. Mix well.
4. Add flour and mix until combined. Dough will be very crumbly.
5. Pinch together the dough and make approximately one inch balls. Using your thumb, finger or round object (I used the top to a lip balm), make an impression in the cookie dough.
6. Bake for approximately 8-10 minutes at 350º F.
7. Remove from tray immediately and place on cooling rack.
Glaze:
1. Mix all the ingredients and beat until thoroughly mixed. If the mix is too runny, add more powdered sugar. If it is too stiff, add more lemon juice.
2. Drop small balls of glaze in the center of each indention (or you can pipe it on). Do this while the cookie is still warm and the icing will smooth out into the indention. The icing firms up as it dries, allowing the cookies to be stacked. |
Personal
Notes: |
Personal
Notes: This cookie has a very mild lemon flavor and gets its lemon zing from the glaze. If you want a VERY lemony cookie, or wish to skip the glaze and just make a lemon cookie, you can do this by adding lemon zest and/or 1/2-1 tsp lemon extract to the cookie mix.
To make the glaze less lemony, skip the lemon extract and just use the lemon juice with the powdered sugar.
I made these for Christmas and added some red and green Christmas sprinkles to the glaze.
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This recipe for Lemon Drop Cookies is from