Lemon Drops

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2 hours 3 dozen cookies Print RecipeEmail Recipe


2cupall-purpose flour (sifted)
1teaspoonbaking powder
1⁄2cupbutter (or margarine - softened)
2 eggs
2tablespoonlemon juice
2tablespoonlemon peel (grated)
  halved candied cherries or pecans (optional)


Sift together flour, baking powder, and salt; set aside.

In large bowl, with portable electric mixer at medium speed, or wooden spoon, beat butter, sugar, and eggs until smooth and fluffy. Add lemon juice and lemon peel, beating until well combined.

Stir in flour mixture, mixing until smooth.

Refrigerate dough, covered, at least 1 hour.

Heat oven to 350F. Lightly grease cookie sheets.

Drop dough by rounded teaspoonfuls, 2 inches apart, onto prepared cookie sheets. If desired, gently press a cherry or pecan half into center of each.

Bake 10 to 12 minutes, or until golden. Remove to wire rack; cool.

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