These Lemon Drop Cookies remind me of lemon drop candies. They’re nice and tart when you first take a bite and then the lovely powdered sugar sneaks up from behind. They’re light and absolutely perfect with a cup of tea.
What do you do when your husband makes limoncello?
You make lemon drop cookies, of course…
Last Saturday, EJ began another batch of his famous limoncello. I came home from the store with fifteen beautiful, big lemons for him to begin his project with. He spent the better part of the morning peeling the skins off the lemons leaving me with quite a lot of lemons to use up.
It’s really not a problem for me. I love having fresh lemon juice in the refrigerator. I often put a little bit in my water which encourages me to drink more. I also love to use fresh lemon juice in marinades. But, my very favorite way to use lemon juice is in these lemon drop cookies.
These cookies remind me of the lemon drop candies I used to eat when I was little. Do you remember the ones that were shaped like little lemons, tart on the inside but the outside was sugary sweet? They were my favorites! These cookies are exactly the same . They’re nice and tart when you first take a bite and then the lovely powdered sugar sneaks up from behind. They’re light and absolutely perfect with a cup of tea.
Lemon Drop Cookies
- 3/4 cup butter (1 1/2 sticks)
- 3/4 cup granulated sugar
- 5 tablespoons lemon juice
- 1 large egg
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/3 cup almonds , slivered
- 1/2 cup confectioners sugar
- Preheat the oven to 350 degrees F.
- Blend the butter and the granulated sugar in a medium mixing bowl. Add the lemon juice and the egg and continue to blend.
- In another bowl, combine the flour, salt and baking powder together.
- Slowly add the dry ingredients to the wet ingredients and mix well. Pour in the slivered almonds and gently stir.
- Roll the dough into 1-inch balls and place them on a lightly greased or parchment-lined baking sheet.
- Bake the cookies for 12-15 minutes (only until the bottoms are lightly browned). Remove them from the oven and cool on a pan for a few minutes.
- Pour the confectioners sugar into a large ziplock bag and gently add the cookies. Seal the bag and shake the cookies in the sugar a couple of times. Remove the cookies from the bag and place them on a wire rack. Allow the cookies to cool completely and coat them with the confectioners sugar again.