"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Lemon Drop Cookies Recipe

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This recipe for Lemon Drop Cookies, by , is from The Rehder Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Donnell Holmes-Carson


1 lemon
1 1/4 cups all-purpose flour
1/4 tsp baking powder
1/4 tsp salt
1/2 cup butter (1 stick), softened
1/4 cup granulated sugar
1 egg yolk
1/4 cup yellow decorating sugar
1/4 cup prepared lemon curd
Powdered sugar (optional)

Preheat oven to 350F (180C). Line cookie sheet with parchment paper; set aside. Zest entire lemon. Juice lemon to measure 1 tbsp. In small bowl, combine flour, baking powder and salt; mix well. In 2-qt. mixing bowl, beat butter and granulated sugar on medium speed of electric hand mixer until creamy. Add egg yolk, lemon zest and juice; beat until light and fluffy. Gradually add flour mixture; mix on low speed just until mixture forms into a dough.
For each cookie, roll 1 tsp of dough into a ball. Roll each ball in decorating sugar. Place balls 2 in. apart on Cookie Sheet. Make a small indentation in the center of each ball using your little finger. Fill indentations with lemon curd.
Bake cookies 11-13 minutes or until bottoms of cookies just begin to brown. Slide parchment and cookies onto cooling rack; cool completely. Repeat with remaining dough. Lightly sprinkle cookies with powdered sugar.




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