One of the new christmas cookies I am making this year. Very chewy and quite tangy lemon drop. The coating of icing sugar evens that out beautifully. Yum I say, lets hope the rest of the family agrees with me.
Lemon snow drops
About 24 drops
1 3/4 cups all-purpose flour
pinch of salt
8 tbsp butter
Zest of 2 lemons
1/2 cup granulated sugar
3 tbsp honey
1 tsp baking soda
3 tbsp lemon juice
about 1/2 cup powdered sugar, for coating
Preheat oven to 350 F. Prepare a baking sheet with parcement paper.
Cream together butter, lemon zest, sugar, and honey. Mix until very smooth, about 3 minutes with an electric mixer fitted with a paddle attachment. Turn off the mixer and add baking soda then the lemon juice. Turn on the mixer and mix for a couple of turns. Add flour and salt, and beat on low speed until just combined.
Pour dough onto a baking surface. Mix together with your hands. Cut dough into 24 pieces. Roll each piece into a ball.
Transfer to a baking sheet. Press down each drop lightly with your finger. Place the baking sheet into the refrigirator to cool for about 20 minutes. Bake for 12-14 minutes, or until just starting to brown. Let drops cool for a few minutes on the cookie sheets , and then coat with powdered sugar.
About 24 drops
1 3/4 cups all-purpose flour
pinch of salt
8 tbsp butter
Zest of 2 lemons
1/2 cup granulated sugar
3 tbsp honey
1 tsp baking soda
3 tbsp lemon juice
about 1/2 cup powdered sugar, for coating
Preheat oven to 350 F. Prepare a baking sheet with parcement paper.
Cream together butter, lemon zest, sugar, and honey. Mix until very smooth, about 3 minutes with an electric mixer fitted with a paddle attachment. Turn off the mixer and add baking soda then the lemon juice. Turn on the mixer and mix for a couple of turns. Add flour and salt, and beat on low speed until just combined.
Pour dough onto a baking surface. Mix together with your hands. Cut dough into 24 pieces. Roll each piece into a ball.
Transfer to a baking sheet. Press down each drop lightly with your finger. Place the baking sheet into the refrigirator to cool for about 20 minutes. Bake for 12-14 minutes, or until just starting to brown. Let drops cool for a few minutes on the cookie sheets , and then coat with powdered sugar.
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