May 30, 2010

... Lemon Drop Cookies

A summer barbeque calls for a light and refreshing sweet treat.  These bite size butter cookies do the trick when they're topped with a lemon or lime glaze.

With just a handful of ingredients, these little guys are a breeze to whip up and take to your next summer party.

Make them with lemon or lime - or both - and they're sure to disappear just as quickly as they were made.

makes 6 dozen

1 cup butter (melted)
1/2 cup cornstarch
1/3 cup powdered sugar
1 1/3 cup flour
1/4 teaspoon salt

1/4 cup butter
2 to 4 tablespoons lemon juice
2 cups powdered sugar
zest of one lemon

Put butter, sugar, cornstarch, flour and salt in a bowl and mix on low speed until blended.  Don't over beat.  Roll into marble sized balls.  Place on ungreased cookie sheet.  Flatten with thumb.  Bake at 325 degrees for 20 minutes.  Don't brown.

Mix butter, sugar, juice and zest together until light and fluffy.  Spoon or pipe onto cool cookies.

Taylor's Notes:
Depending on your idea of 'marble-size' this recipe actually makes about 9 dozen cookies.  They're tiny and they go quickly, so it's not really an issue (unless you're keeping them for yourself and then I recommend eating them while on the treadmill to combat all that butter!) :)

You can also make these with lime juice and zest.  I like to make half and half.  Just reduce the frosting ingredients by half - and you'll still have plenty of frosting.


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