Monthly Archives: September 2013

Lemon Drops

lemon drops

Last weekend was my oldest niece’s fourth birthday party.  It’s hard to believe that she is that big, but that’s life, I suppose.  Anyway, after the party, my grandma was trying to give away some cookie dough she had bought from some kids for a fundraiser.  She gave us a bucket of macadamia nut, and she said she was going to keep the lemon drop.  Well, Nic mentioned that he would probably eat the lemon drop.  (He won’t eat the macadamia nut, but I will.)  Grandma tried to give that to us, too, but I insisted that I could find a recipe and make some lemon drop cookies for him.  She finally said she would make hers for Christmas, and that was settled.

Well, since I had promised him lemon drop cookies, I had to produce lemon drop cookies.  I thought I would have to do a little inventing (or maybe just some googling) to get an actual lemon drop recipe, but much to my surprise, I found one in one of my cookbooks, the ever-helpful Better Homes and Gardens Our Best Recipes.  (Seriously, I think it has been one of the most useful wedding gifts we received.)  These little shiny gems are moist, soft, sweet, and citrus-y.  Really, they are quite good.  Even Nicholas likes them, despite the lemon zest.  😀

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Ingredients:

Cookie

  • 1/2 cup butter, softened
  • 3/4 cup granulated sugar
  • 4 tsp. finely shredded lemon peel (lemon zest)
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/8 tsp. salt
  • 1 egg
  • 1/2 cup dairy sour cream
  • 1/3 cup lemon juice
  • 2 cups AP flour

Glaze*

  • 1/4 cup granulated sugar
  • 2 tbsp. lemon juice

Directions:

Cookies

  1. In a large mixing bowl, whip butter with mixer for about 30 seconds.
  2. Add sugar, lemon peel, baking powder, baking soda, and salt.  Beat until combined, scraping sides often.
  3. Beat in egg, sour cream, and lemon juice until combined.
  4. Beat in as much flour as you can with mixer.  Stir in remaining flour with a spoon.
  5. Drop dough by rounded tablespoons 3 inches apart onto ungreased cookie sheets.
  6. Bake at 350-375 degrees for about 8 minutes or until tops are firm.  (Watch them closely.  They burn easily.)
  7. Transfer to wire racks.
  8. Brush warm cookies with Lemon Glaze.  Let cool.

Lemon Glaze*

  1. In a small, microwaveable bowl, stir together sugar and lemon juice.
  2. Microwave for about 30 seconds until warm enough for sugar to dissolve.
  3. Stir together until sugar dissolves.
  4. Brush or drizzle over warm cookies.

*If you would rather, you can also use 1/4 to 1/2 cup powdered sugar and 1 tablespoon of lemon juice.  Do not microwave it.  It makes a creamier glaze than using granulated sugar.  I did some cookies with the powdered sugar glaze and some with the other.

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Drop Cookies

drop cookies

I got to searching for a simple cookie recipe recently in my collection of cookbooks.  I ran across one that only required a few ingredients and seemed simple enough.  I have to admit, it is simple, and you probably do have all the required ingredients, but it will be one of the more unique cookies that you have probably ever made.  The recipe is simply called “Drop Cookies,” and it’s from the Quick and Easy Family Baking cookbook.  It makes a very crumbly, buttery cookie that is admittedly a little bland, but go ahead and try it.  Throw a little flavoring in the icing, and enjoy!  I wasn’t very crazy about it, but my husband did like it.  And that’s what matters in my book.  🙂

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Ingredients: 

Cookie

  • 1 cup (2 sticks) butter, softened
  • 3/4 cup cornstarch
  • 1/3 cup powdered sugar
  • 1 cup AP flour
  • 1/2 tsp. salt  (I added this myself because the dough was so bland.)

Icing

  • 3 oz. cream cheese, softened
  • 1 tsp. vanilla
  • 1 cup powdered sugar

Directions:

Cookie

  1. Preheat oven to 350-degrees.
  2. Mix butter, cornstarch, sugar, salt, and flour in a bowl until well blended.  (I had to use my fingers some and then sort of mush it all together.  The dough is very crumbly.)
  3. Drop onto cookie sheet in small balls and flatten slightly.
  4. Bake for about 15 minutes, but do NOT brown.
  5. When cool, ice.

Icing

  1. Blend all ingredients in a bowl and mix well.
  2. Ice cookies.

Makes about 2 dozen cookies.

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Mama’s Baked Beans

baked beans

Hello, again, from your friendly, slow-to-update blogger!  😀  It has been a busy few months:  birthdays, anniversary, buying a house, moving, family reunions, and life in general.  These baked beans have actually made an appearance at two of this summer’s events:  Erin’s, my mother-in-law, birthday party and the church homecoming potluck.  They were lapped up lickedy-split at the party and were over half gone at the potluck.  (In fact, after the party, My Honey’s cousin Caleb told me that I’m the best because I brought the baby and the beans.  High praise, I think.)  Now, I made a large pan of them (bigger than a 9×13) both times, but I do have a small version of the recipe that I will post on here.  It will fit in a nice square baking pan, about 8×8 or 9×9.  It’s my Mama’s own recipe.  She even made a special trip to the house to teach me how to make them before the birthday party.  Seeing Connor had nothing to do with it.  😉

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Ingredients:

  • 2 (15 oz.-ish) can of Showboat pork-n-beans
  • 2 tbsp. yellow mustard
  • 1/4 cup BBQ sauce
  • 1/4 cup picante sauce
  • 1/4 cup packed brown sugar
  • 3/4 lb. bacon, cut into 1/2-inch pieces
  • 2-3 tbsp. brown sugar (for topping)

Directions:

  1. In a mixing bowl, mix together mustard, BBQ sauce, picante sauce, and 1/4 cup brown sugar.
  2. Fold in beans.  Combine well. Pour into baking dish.
  3. In a skillet, half-cook the bacon pieces.
  4. Spread bacon pieces (grease and all) on top of the beans.
  5. Sprinkle remaining brown sugar on top of bacon.
  6. Bake at 375-degrees for about an hour, until the bacon is crispy.

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