Sunday, March 27, 2016

Lemon Drop Cookies


This is an old recipe that a friend of mine gave me.  I think you will love these.  So lemony and light. Very moist and tender!  They are a traditional Italian favorite for the Easter Holiday.







LEMON DROP COOKIES

1/2 cup butter
1/2 cup sugar
1-2 tablespoons lemon zest
2 eggs lightly beaten
1 cup sour cream
2 tablespoons lemon juice
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups flour
glaze:
1 cup confectioners' sugar
2-3 Tbsp warm milk  or lemon juice instead
1/2 tsp juice from a fresh lemon (optional- if you don't use all lemon juice)

Preheat the oven to 350F.  Spray cookie sheets with cookie spray or line with a silpat.

In a large bowl, beat together shortening and sugar until light. Add eggs and lemon zest; beat until combined, scraping down sides of bowl.

In another bowl or large measuring cup, combine flour, salt and baking powder; add to mixture in bowl alternately with sour cream and beat just until moistened.

Spoon onto cookie sheet, smooth into round balls or not with wet fingers.

Arrange about 1 inch apart on cookie sheets. Bake 10 min, until lightly browned. Do not overbake. Remove from pans and cool.

Combine confectioners' sugar and milk in small bowl; whip lightly with spoon until smooth and slightly thick. Add 1/2 tsp lemon juice if desired; stir briskly until well-combined.

While cookies are still warm dip tops of cookies into icing. Let set until icing is dry to the touch. Store in closed container.

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