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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

LEMON DROP COOKIES Recipe

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This recipe for LEMON DROP COOKIES is from The Naden Family Christmas Cookie Jar, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cookie:
1 cup unsalted butter, softened
1 cup confectioner’s sugar
1 egg
1 tsp lemon juice
Zest of 1 lemon
2 ½ cups all-purpose flour
½ tsp salt

Glaze:
1 cup confectioner’s sugar
1 tbsp lemon juice
2 tbsp coconut oil, melted
Directions:
Directions:
1. Pre-heat oven to 350F. Cream butter and sugar until combined.
2. Add egg, lemon juice, and zest and mix well.
3. Add in flour and salt and mix until combined. If dough is too soft, add up to another ¼ cup flour until dough is just able to be rolled. Be careful not to add too much flour as this will dry out the cookie.
4. Roll dough to 1” balls, place on parchment-lined baking tray and make a dent on top of cookie.
5. Bake cookies at 350 for 12-14 minutes until cookies are lightly browned on the bottom and just firm. Flip trays from top to bottom, halfway through baking.
6. Once cookies are completely cooled, mix the ingredients for glaze. Glaze should be thick. If needed, add melted coconut oil or confectioner's sugar until desired consistency is reached.
7. Top cookie with glaze and allow to dry overnight before storing.

 

 

 

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