My family loves cookies and I prefer baking cookies from scratch rather than buying the expensive commercial cookies loaded with preservatives.
I’m always on a cookie search mission to find super easy recipes with not too many ingredients. And if there are NO eggs in the recipe then I’m baking!
I recently came across this recipe which I ripped out of a magazine ages ago (it has turned yellow from age) and I decided to try it.
This recipe took less than 35 minutes from start to finish to make one batch. Granted the recipe only makes 18 cookies, but when you want something to munch on with your tea or coffee this is a good go-to recipe.
This recipe is very similar in texture to the Mexican Wedding Cookie. Don’t let the length of the recipe scare you. Read it before you begin, the butter needs to be softened in advance, but you’ll have cookies in not time flat.
If you do not like lemon, no worries, you can use any flavoring you prefer – orange, anise, mint, almond, well you get the idea. Or you can dip the cooled cookies in melted chocolate and skip the confectioners’ sugar.
Lemon Drop Cookies
- 1 cup all purpose King Arthur Flour
- 1 stick salted butter, softened
- 1/4 cup confectioners' sugar
- 1 tsp. grated lemon zest
- 1/4 tsp. vanilla extract
- 1/3 cup confections' sugar for dusting cookies
Place in an airtight container for up to a week – if they last that long.
You might also enjoy this Ginger Cookie from www.reneeskitchenadventures.com.