O.K. so I just can’t help myself. I love food. I love to eat it and cook it. I am also addicted to cooking magazines, the food network, food blogs and I am a recipe collecting addict! My family are foodies too – in fact this summer while home from college Logan made the comment to me “Mom – our family really likes food.” Yep we do. A couple of years ago Cali and my mom put together a cookbook of the “Best Families” favorite recipes. Each of the kids have a copy – Clark even took a copy of it with him on his mission to Chile. Prior to coming home he went through the entire cookbook and marked each of the recipes he wanted me to fix for him when he returned home – Yep, we love food at our house!
So I’ve been thinking ahead to the holidays, I’ve started buying holiday food magazines and have been looking for new holiday baking recipes. Each holiday my mom, my girls and I spend an entire day baking cookies so I am always looking for new “potential” cookie recipes for our big day. A week ago I found a new cookie recipe on a blog I like to visit – How to Be a Domestic Goddess …Lemon Drop Cookies. I tried them this week and they are WONDERFUL so I thought I’d share the recipe with you. It makes a great cookie for the holidays because it makes a TON. Cali took a plate to a party she was going to and we put together plates for Grandma and Grandpa and a friend and we still had plenty for us (and believe me I ate plenty!) If you love lemon like I do you will love these cookies!
Lemon Drop Cookies
2 cups sugar
1 1/2 c butter/shortening (I used 1/2 c butter and 1 c shortening)
2 tsp vanilla
1 tsp lemon extract
4 cups flour
1 1/2 tsp soda
1 1/2 tsp baking powder
1 tsp salt
finely chopped zest of 1 lemon
6 oz. package crushed lemon drops
1 cup powdered sugar (I doubled this)
juice of 1 lemon (double)
Preheat oven to 350 degrees. Cream sugar and shortening in your mixer with the paddle attachment until light and fluffy. Add eggs and flavoring and blend well. Sift dry ingredients and gradually add to wet mixture. Add lemon zest and crushed lemon drops. Roll in balls, flatten with a fork. Bake on parchment paper for 10-12 minutes. Whisk together powdered sugar and lemon juice to make a glaze. Cool 1-2 minutes, brush with glaze.