Friday, December 9, 2011

Lemon Drop Cookies

First of all let me tell you, this is the diva of all cookies.  Secondly let me tell you that I've still made these 3 times even though only about half of my cookies turn out each time.  Worth it?  Yep.  Also this cookie is made from a mix so it only takes about 3 minutes to put together.

Lemon Drop Cookies
Recipe from Barbara Bakes

-1 package Betty Crocker Sugar Cookie Mix
-1 egg
-1/3 cup butter, softened
-15 Lemon drops, crushed
-1 Tbsp Lemon juice
-1 tsp Lemon zest

First crush your lemon drops in a food processor until very fine. (Large chunks will melt all over your baking sheet and burn.)

Combined all cookie ingredients in a mixer. Form into Tbsp-sized balls and place on baking sheet. (Don't use a Silpat! I don't know what it is but they completely melt everywhere.) 

Flatten about half-way with the bottom of a glass.  The dough will probably have cracks around the edges. If any of them start to crumble apart just gently press them back together.

Bake at 350 degrees for 9-11 minutes or until center is set.

Let cookies rest on tray for 5 minutes then remove to cooling rack. Store in an airtight container.  Because of the crushed candy in these, they do get harder than the normal cookie as they cool, but they still keep a rather chewy texture.  I definitely recommend underbaking rather than overbaking them.

If at any point you get flat crispy discs that have melted everywhere, refrigerate your dough for about 15 minutes and try again.  And don't take it personally.
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