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September 2006 Issue
Lemon Drops
by Ronda L. Halpin
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Le spécialiste de la barde(naturelle et reconstituée), des décors d'enrobage et des sauces (liquides/IQF/thermostables) pour la charcuterie et les ...
When kids are heading back to school and parents are looking for goodies for lunchboxes, quick snacks and reasonable desserts, it's not a bad idea to look to cookies. They come in small portions ... unless you eat a batch! They pack a lot of flavor and, therefore, a lot of satisfaction. And they are fairly easy to make.

This month, I'm sharing a recipe for Lemon Drops. These sweet little cookies are wonderful on their own, but really "pop" when they are glazed with a simple sugar glaze. They make a wonderful addition to a lunch or a quick snack when you get home ... just add milk! If you want a special twist, replace the lemon peel and juice with the same from a lime. You will feel like you've been transported to the tropics!

As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at . Enjoy!

 

Lemon Drops

  • 1 cup sugar
  • 1/2 cup butter, softened
  • 1/2 cup sour cream
  • 2 eggs
  • 2 teaspoons grated lemon peel
  • 1/2 teaspoon lemon extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup powdered sugar
  • 1 to 2 tablespoons lemon juice
Heat the oven to 350 degrees. Combine the sugar and butter in a large mixer bowl. Beat it at medium speed, scraping the bowl often, until creamy (1 to 2 minutes). Add the sour cream, eggs, lemon peel and lemon extract; continue beating until it is well mixed (1 to 2 minutes). Reduce the speed to low; add the flour, baking powder and salt. Beat, scraping the bowl often, until well mixed (1 to 2 minutes).

Drop the dough by rounded teaspoonfuls 2 inches apart onto greased cookie sheets. Bake for 10 to 12 minutes or until they are lightly browned. Cool completely.

Combine the powdered sugar and enough lemon juice for desired glazing consistency in a small bowl. Frost the cooled cookies with the glaze.

  • Yields: 3 dozen cookies
  • Preparation Time: 30 minutes
 



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