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Name: Lemon Drop Cookies
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 45
Cuisine: American
Ingredients: 1 c Butter softened; 1 Egg yolk; 2 tb Lemon juice; zest of 1 lemon grated; 2 1/4 c Flour; Sugar; 1 tb Lemon juice; dr Red food coloring whisk

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INGREDIENTS

1 c Butter ; softened
1 Egg yolk
2 tb Lemon juice
zest of 1 lemon ; grated
2 1/4 c Flour
Sugar
GLAZE
1 tb Lemon juice
dr Red food coloring ; whisk

Servings

INSTRUCTIONS

Preheat oven to 350*. Line cookies heets with parchment paper. In a large bowl cream the butter and confectioners sugar with an electric mixer, add the egg yolk, lemon juice, and zest and beat until smooth. Add the flour and beat until well combined. Form the dough into 1 inch balls and place them about 2 inches apart on the prepared sheets. Flatten each ball with the bottom of a glass dipped into granulated sugar to keep it from sticking to the dough. Bake the cookies in the middle of the oven for about 13 minutes, or until barely golden. Transfer to wire racks. As soon as they are cool enough to handle, dip the top of each cookie in lemon glaze and allow to cool completely. store in airtight containers for up to 1 week or in the freezer for up to 2 months. Posted to MC-Recipe Digest V1 #353 Recipe by: The Christmas Cookie Book From: kmeade@IDS2.IDSONLINE.COM (The Meades) Date: Wed, 25 Dec 1996 17:07:15 -0500

NOTES

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Lemon Drop Cookies

1 c Butter softened
1 Egg yolk
2 tb Lemon juice
 zest of 1 lemon grated
2 1/4 c Flour
 Sugar
 GLAZE
1 tb Lemon juice
 dr Red food coloring whisk

Preheat oven to 350*. Line cookies heets with parchment paper. In a large  bowl cream the butter and confectioners sugar with an electric mixer, add  the egg yolk, lemon juice, and zest and beat until smooth. Add the flour  and beat until well combined.    Form the dough into 1 inch balls and place them about 2 inches apart on the  prepared sheets. Flatten each ball with the bottom of a glass dipped into  granulated sugar to keep it from sticking to the dough. Bake the cookies in  the middle of the oven for about 13 minutes, or until barely golden.  Transfer to wire racks. As soon as they are cool enough to handle, dip the  top of each cookie in lemon glaze and allow to cool completely. store in  airtight containers for up to 1 week or in the freezer for up to 2 months.  Posted to MC-Recipe Digest V1 #353    Recipe by: The Christmas Cookie Book    From: kmeade@IDS2.IDSONLINE.COM (The Meades)    Date: Wed, 25 Dec 1996 17:07:15 -0500

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Nutrition

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Serving Size: 1 Serving (19g)
Recipe Makes: 45

Calories: 67
Calories from Fat: 38 (57%)

Amt Per Serving		% DV

	Total Fat 4.3g	6 %
	Saturated Fat 2.6g	13 %
	Monounsaturated Fat 1.1g
	Polyunsanturated Fat 0.2g
Cholesterol 15.5mg		5 %
Sodium 29.4mg		1 %
Potassium 12.4mg		0 %
Total Carbohydrate 6.3g		2 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 6g
Protein 0.9g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 67

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