THESE LEMON DROP COOKIES HAVE A RATHER UNCONVENTIONAL TOPPING

These Sweet and Tangy Cookies Are the Perfect Warm Weather Treat

To us, nothing says springtime quite like a nice hot batch of tangy, succulent lemon drop cookies. They’re rich and sweet enough to make a satisfying dessert after a nice hearty meal, but light enough to have with afternoon tea or as a snack throughout the day. They’re also elegant to serve at dinner parties, wedding showers and other festive occasions. If you like lemonade, you’ll love these cookies!

We like this recipe in particular because the cookies turn out soft and dreamy, with a texture incredibly similar to shortbread. We also like that these lemon drop cookies have a bit of delicious twist: Instead of sprinkling sugar on top, you use crushed lemon drop candies. Wow! That’s one heck of a zesty lemon flavor you get!

Here’s everything you need for these luscious lemon drop cookies. This recipe makes 24 cookies.

Ingredients to Gather

  • Cookies:
  • 2 cups flour
  • 1/4 teaspoon salt
  • 3/4 cup (1 1/2 sticks) butter, softened
  • Yellow food coloring (optional)
  • 1 cup granulated sugar
  • 1 egg
  • 1 tablespoon finely grated lemon peel
  • 1 teaspoon lemon extract
  • 1/2 cup sanding sugar
  • 1/2 teaspoon kosher salt
  • Glaze:
  • 1 cup confectioners’ sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon milk
  • 1/2 cup crushed Brach’s Lemon Drops
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Directions to Follow

Cookies:
Mix flour and 1/4 teaspoon salt in medium bowl. Set aside. Beat butter and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg, lemon peel, extract and food coloring if using; mix well. Gradually beat in flour mixture on low speed until well mixed. Divide dough in half. Form each half into a log about 9 inches long and 1 1/2 inches in diameter. Wrap in wax paper.
Refrigerate 1 hour or until firm.
Preheat oven 350°F. Mix sanding sugar and kosher salt. Roll each cold dough log in mixture to coat evenly. Cut dough into 1/4-inch thick slices. Place on ungreased baking sheets.
Bake 12 to 15 minutes or until lightly browned around edges. Cool on baking sheets 10 minutes.

Next, take the cookies out of the oven and place them on wire racks to cool, leaving them until they’ve cooled completely. Now, make the glaze by combining the ingredients in a small bowl until they’re smooth. After this, take the glaze and drizzle it over the cookies and then sprinkle the crushed Brach’s lemon drops on top. Leave the cookies to stand until the glaze is set.

Source : allrecipes

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