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