LITTLE LEMON DROPS
These cookies look so beautiful and delicious in the recent issue of Woman's Day. I had to save the recipe here. The sugared cranberries are optional but are a nice touch. The sugared cranberries do take a lot of time, however. You can make those ahead because they have to be refrigerated 8 hours and then must stand 2 hours after being rolled in sugar. The prep time for the sugared cranberries is not included.
Provided by CookingONTheSide
Categories Dessert
Time 2h20m
Yield 100 lemon drops, 100 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 325 degrees F. You'll need mini-muffin pans coated with nonstick cooking spray.
- For lemon drops: Beat all lemon drop ingredients in large bowl with mixer on medium speed several minutes until blended and smooth.
- Transfer the batter into two 1-gallon ziptop bags.
- Seal bags; cut tip off one corner of each bag and pipe batter into prepared muffin cups, filling cups slightly less than 2/3 full.
- Bake 12 minutes, or until a pick inserted in centers comes out clean.
- Remove pans to wire rack and cool 2 minutes; invert muffins onto rack (leave muffins inverted) and cool completely.
- Continue baking batches until all the batter is used up (you'll have about 100 muffins).
- For Lemon Glaze: Place a wire rack over wax paper.
- Beat ingredients in a medium bowl until smooth.
- Dip muffins in glaze to coat rounded tops and sides, letting excess glaze drip back into bowl.
- Place on rack until glaze is set.
- For sugared cranberries: In small saucepan over medium heat, bring 2 cups granulated sugar and 1 1/2 cups cranberry juice cocktail or water just to a simmer, stirring until sugar dissolves.
- Remove from heat; stir in 2 cups cranberries.
- Cover; refrigerate 8 hours or overnight.
- Drain well.
- Toss berries in superfine or regular granulated sugar until coated all over.
- Let stand on wax paper 2 hours or until dry.
- To serve: Place each lemon drop in a decorated mini-muffin liner.
- Top with sugared cranberry, if desired.
- Storage tip: Store in airtight containers with wax paper between layers at cool room temperature or in refrigerator up to 1 week, or freeze unglazed up to 3 months.
Nutrition Facts : Calories 53.6, Fat 1.4, SaturatedFat 0.6, Cholesterol 9.5, Sodium 52.8, Carbohydrate 9.7, Fiber 0.1, Sugar 7.6, Protein 0.6
LEMON DROP COOKIES
After we'd visited at her house, my sister sent a "care" package for the trip home. Tucked inside were these delightful cookies. Crushed lemon drop candies and grated lemon peel lend to the refreshing taste. -Pat Zimmerman, Midland, Texas
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 3-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, cream and zest. Combine the flour, lemon drops, baking powder and salt; gradually add to the creamed mixture and mix well. , Drop by rounded teaspoonfuls 3 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks.
Nutrition Facts : Calories 120 calories, Fat 5g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 97mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
LITTLE LEMON DROPS
Make and share this Little Lemon Drops recipe from Food.com.
Provided by tunasushi
Categories Dessert
Time 30m
Yield 60 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 180degrees celsius.
- In a large bowl, mix butter until creamy. Gradually add sugar; cream until light and fluffy. Add egg and beat well; stir in lemon zest and lemon extract. Gradually add flour to mixture, beating well after each addition.
- Pack the dough into a cookie press fitted with desired template or a piping bag.
- Begin cranking and twisting (if you use a cookie presspress) the cookie dough through cookie press, forming desired shapes, or pipe with piping bag onto chilled ungreased cookie sheets about 1-inch apart. (I made mine tiny).
- Bake for around 8-9 mins, depending on the size, and let cool on baking sheet for 10-15 minutes Remove and cool completely on a wire rack.
Nutrition Facts : Calories 98.7, Fat 6.3, SaturatedFat 3.9, Cholesterol 19.8, Sodium 44.9, Carbohydrate 9.7, Fiber 0.2, Sugar 3.4, Protein 1
LEMON DROP
Fresh squeezed lemon juice with vodka. It just doesn't get better than that.
Provided by EDANDY
Categories Drinks Recipes Cocktail Recipes Vodka Drinks Recipes
Time 5m
Yield 4
Number Of Ingredients 6
Steps:
- In a mixing glass, combine lemon juice, vodka and sugar. Stir until dissolved, then pour into glasses filled with ice. Garnish with a lemon slice and sprig of mint.
Nutrition Facts : Calories 44.7 calories, Carbohydrate 3.8 g, Cholesterol 0 mg, Fat 0 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 0 g, Sodium 0.5 mg, Sugar 1.8 g
LAVENDER LEMON DROP
Steps:
- For the demerara sugar syrup: Combine the demerara sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely.
- For the lavender lemon drop: Add the gin, limoncello, lemon juice and 1/2 ounce of the demerara sugar syrup to a cocktail shaker, add large ice and shake vigorously. Add the Moscato d'Asti, tumble-roll once to mix throughout and double-strain into a martini glass with a small sprig of lavender. Garnish with a lemon wedge and serve (do not muddle the lavender).
- Keep the remaining demerara sugar syrup covered in the refrigerator up to 1 month.
- Remove the peels from the lemons carefully, making sure not to include any of the pith. Place the peels in a large container and add the vodka (reserve the vodka bottle for later). Infuse until the alcohol strips the oils and color out of the peels, 12 to 24 hours.
- Meanwhile, make the simple syrup. Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely.
- Fill the vodka bottle with about 27 ounces of the infused vodka and 7 ounces of the simple syrup and place in the freezer. Serve ice cold in chilled small copita or shot glasses.
LITTLE LEMON DROPS RECIPE
Provided by bubbles7380
Number Of Ingredients 11
Steps:
- Preheat the oven to 325. Coat mini muffin tins with cooking spray. (I used almost 3 full pans of 24). Beat the ingredients in a large bowl with an electric mixer for several minutes until blended and smooth. Fill each muffin hole about 1/2 full. I used a small cookie scoop and it worked perfectly! Bake for about 12 minutes or until a toothpick inserted in the center comes out clean. Cool the pan on a wire rack for about 2 minutes and then turn the muffin pan over on a wire rack so that all the muffins are upside down. Cool completely and once all the batter is cooked, you can make the glaze. Lemon Glaze: Place the wire racks over waxed paper. Beat the glaze ingredients in a medium bowl until smooth. Dip muffins in glaze to coat the bottoms (which are now the tops!) and the sides and let the excess drip off back into the bowl. Place each lemon drop back on the wire racks until the glaze is set. Make sure to eat a few before placing them out for others or you'll never get to try one! Enjoy!
LITTLE LEMON DROPS RECIPE
Provided by á-3877
Number Of Ingredients 8
Steps:
- HEAT OVEN 325% MINI MUFFIN PANS COATED WITH COOKING SPRAY BEAT INGREADIENTS WITH MIXER ON MEDIUN SPEED UNTIL SMOTH. TRANSFER THE BATTER INTO ZIPTOP BAGS--SEAL BAGS CUT TIP OFF ONE CORNER OF BAG AND PIPE BADDER INTO PREPARED MUFFIN CUPS.FILLING CUPS SLIGHTLY LESS THAN 2/3 FULL. BAKE 12 MIN. UNTIL PICK INSERTED IN CENTERS COMES OUT CLEAN REMOVE CAKES FROM PAN AND COOL. 100 MUFFINS GLAZE BEAT INGREADIENTS IN BOWL UNTIL SMOOTH DIP MUFFINS IN GLAZE TO COAT ROUNDED TOPS AND SIDES LET DRY ON TO WAX PAPER TO SERVE PLACE EACE LEMON DROP IN A DECORATIVE MUFFIN LINER TOP WITH A SUGARED CRANBERRY IF DESIRED SRORE IN AIR TIGHT CONTAINER SEPARATING THEM WITH WAX PAPER
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