Thursday, July 27, 2017

Lemon Drop Cookies

2 cups all-purpose flour (sifted)
⅛ teaspoon salt
1 cup butter, softened
3/4 cups icing sugar
2 teaspoons lemon juice
zest of one large lemon

Beat butter, icing sugar and salt until fluffy. Beat in lemon juice and lemon zest until blended. Add the flour in ½ cup intervals beating until blended. Roll into 1" balls. Bake for 15-20 minutes at 325F until cookies are lightly browned on the bottom.

Immediately toss in icing sugar. Repeat for a second dredging. Alternatively, mix icing sugar with lemon juice to make a light icing and top each cookie.

1 comment:

  1. Thanks for this Sandy. I love lemony things. Will give this a try when my granddaughter comes. She loves baking.