Melt In Your Mouth Lemon Drop Cookies Recipes

LEMON SHORTBREAD COOKIES

Steps:

• Using a stand mixer with paddle attachment mix together softened butter with zest of 2 lemons making sure to scrape down sides halfway through mixing.
• Mix granulated sugar with butter just until combined and then mix in lemon extract.
• Sift together flour and salt. With stand mixer turned off, add all of the flour mixture and mix on the lowest speed until dough just comes together, about 2 mins.
• Place dough on lightly floured surface and form into a disk. Wrap in plastic wrap and chill for 30 mins.
• Preheat oven to 350℉. Zest 3rd lemon and mix with sparkling sugar.
• Roll chilled dough into 1/2 inch thickness and form into a rectangle as best as possible. Using a sharp knife cut cookies into 1 inch by 3 inch rectangles.
• Using a spatula place cookies on 2 ungreased cookie sheets. Evenly sprinkle each cookie with sparkling sugar mixture.
• Bake for 20-25 mins or until corners turn a light golden brown, making sure to turn cookie trays halfway through baking. Let cookies cool on cookie sheets.

ITALIAN LEMON DROP COOKIES

Steps:

• Preheat oven to 350°F.
• Cream together sugar and shortening.
• Add eggs and lemon extract and beat well.
• Add flour, baking powder and salt, and lemon zest; Mix well. The dough should be soft and sticky.
• With a small cookie scoop, drop dough onto a slightly greased cookie sheet or baking stone, spacing them about 2-inches apart.
• Bake for about 12-15 minutes, or until firm and lightly brown.
• Remove cookies from cookie sheet and allow to cool completely on wire racks.
• Combine confectioners' sugar, water and lemon extract and mix until smooth.
• Frost the tops of each cookie with a metal spatula.
• Allow cookies to dry before stacking.
• Store in an airtight container.

LEMON DROP COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
• In a large bowl, beat together the butter and 1 cup powdered sugar with an electric mixer on medium speed. Stir in flour, cornstarch, lemon zest, and vanilla and mix well.
• Form the dough into 3/4-inch balls and place them on the prepared cookie sheet about 1 1/2 inches apart. Flatten them a little with your palm.
• Bake in the preheated oven for 9 to 11 minutes, or until edges are lightly browned. Allow the cookies to rest for 2 minutes and then transfer to a wire rack to cool completely.
• For the icing, whisk together 1 cup powdered sugar, lemon juice, and zest in a separate bowl. If the mixture is too thick, add more lemon juice. If it's too thin, add powdered sugar to thicken.
• Once cookies have cooled, dip the tops in icing and place back on the parchment paper. Give the icing 15 to 30 minutes to set. The cookies will need to set for at least 24 hours.
• The icing to fully dry. But if you're not too worried about the icing being a little wet, feel free to enjoy right away!

MELT-IN-YOUR-MOUTH LEMON DROP COOKIES

Steps:

• Heat the oven to 350°F
• In large bowl, beat butter and 1 cup powdered sugar with electric mixer on medium speed. Stir in flour, cornstarch, lemon zest and vanilla until well blended.
• Shape dough into 3/4-inch balls and place about 1 1/2 inches apart on a parchment-lined cookie sheet and flatten a little.
• Bake 9 to 11 minutes, or until edges are light golden brown. Remove carefully from cookie sheet to wire rack. Cool completely.
• Whisk together 1 cup powdered sugar, lemon juice, and zest in a small bowl. Stir in additional juice if necessary, or powdered sugar to thicken.
• Dip the tops of the cooled cookies in icing and place on the parchment paper that you baked the cookies on, to harden.

LEMON MELTAWAYS

Steps:

• In a bowl, beat butter and confectioners' sugar until blended. Beat in lemon juice. In a small bowl, whisk flour and cornstarch; gradually beat into butter mixture. Divide dough in half; shape each into an 8-in.-long roll. Wrap in plastic; refrigerate 2 hours or until firm., Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets., Bake 8-12 minutes or until firm. Remove from pans to wire racks to cool completely., For frosting, in a small bowl, beat butter and confectioners' sugar until smooth. Beat in lemon zest, lemon juice and, if desired, food coloring. Spread over cookies.

MELT IN YOUR MOUTH COOKIES I

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Cream 1 cup butter, 1/3 cup confectioner's sugar and vanilla. Sift flour and cornstarch and add to creamed mixture.
• Drop by teaspoon on greased cookie sheet. Bake for 12 to 14 minutes. Watch carefully!
• Combine 1 cup powdered sugar, melted butter, and 1 teaspoon vanilla. Add enough milk or cream to make spreadable. Spread on warm cookies.

MELT-IN-YOUR-MOUTH COOKIES

Steps:

• Cream butter and sugar together.
• Add water and vanilla to the mixture.
• Gradually add flour, fold in nuts.
• Roll dough into 1 inch balls.
• Place on ungreased baking sheets and flatten with fingers.
• Bake at 300 F for 20-25 minutes.
• Cool on a wire rack.

LEMON CAKE MIX COOKIE RECIPE

Steps:

• Preheat oven to 350.
• With a hand mixer, beat butter, lemon extract, egg, and cream cheese until fluffy. Add in cake mix and beat until smooth.
• Chill in fridge for 30 minutes.
• Add 1/2 cup powdered sugar to a small bowl. Roll dough into 1/2-1 inch balls and dip in powdered sugar. Placed on greased cookie sheet.
• Bake for 12 - 13 minutes. Sift with powdered sugar if desired. ENJOY!