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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Lemon Drop Cookies Recipe

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This recipe for Lemon Drop Cookies is from The DiFulvio - Rydzewski Family Cookbook , 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:  
6 lemons
1 ¾ cups sugar and 6 eggs
2 ½ cups flour
2 teaspoons baking powder
Pinch of cream of tartar
¼ cup granulated sugar and ¼ cup powdered sugar.
Directions:
Directions:
Grease cookie sheet and lightly flour it.
Grate 6 lemons. (No juice)
In a bowl, add sugar and 6 egg yolks. Save the egg whites.
Gradually add flour and baking powder. Beat until creamy.
Beat egg whites until stiff (add pinch of cream of tartar).
Stir into egg batter. 1/3 at a time. Fold do not beat.
If batter is thinner than typical pancake batter, that add 1 TBSP Flour to thicken.
Use a teaspoon to drop batter on pan. Do not crowd. Leave room to spread.
Mix well ¼ cup granulated sugar and ¼ cup powdered sugar.
Sprinkle sugar mix on top of cookies.
Bake approximately 325º for 10+ minutes.

 

 

 

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