Lemon Drop Cookies
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.
Ingredients
- 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
Instructions
- 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.