These cookies have a taste very similar to old-fashioned lemon drops.

Quick and easy recipe! All my co-workers loved these cookies!! I now have the recipe memorized I make them so much. I added a little extra lemon zest in the last batch and they were much more flavorful. Highly recommended!

These tasted okay, but didn’t make even close to 48 like the recipe said. You do need to flatten the dough before baking or you will have balls instead of cookies.

I only had to bake them for 7 minutes or they would’ve burned. The frosting definitely is a nice compliment to these. They wouldn’t be near as good without. But the finished product was good!

LEMON DROPS

Ingredients:

Tart Shells:

• 1/2 cup butter, softened
• 1/3 cup sugar
• 1 egg white
• 1 1/4 cups flour

SEE ALSO:

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• Chocolate Chip Pan Chewies Cookie Bars
• EASY NO-BAKE ECLAIR CAKE

To Find Out All The Yummy Ingredients And The Step By Step Directions To Follow for this Delicious recipes,Go to the next page.
I’m glad that I read previous reviews before I made these cookies. I doubled the zest and added fresh lemon juice. They are still very light. Instead of the frosting, I glazed them with a powdered sugar and fresh lemon juice glaze.

It gave them a little bit of a sour kick when you first put them in your mouth. I would also use a cookie press next time to make them look nicer since they don’t spread out.

Good overall, however, without frosting they have a really light flavor. I actually added a little bit of lemon juice and it seemed to help. It’s a personal preference thing . . .

Ingredients:

Tart Shells:

• 1/2 cup butter, softened
• 1/3 cup sugar
• 1 egg white
• 1 1/4 cups flour

LEMON DROPS Filling:

• 2 eggs
• 1/3 cup sugar
• 1 Tbs. butter melted & cooled
• 2 tsps. lemon zest
• 3 Tbs. lemon juice
• powdered sugar

Directions:

1. Preheat over to 325 degrees F.  Spray 2 mini muffin pans with cooking spray.
2. In mixer bowl, beat butter and sugar until light and fluffy.
3. Add egg white; blend well. add flour; mix just until well blended.
4. Divide into 24 pieces and shape into the muffin cups.
5. For filling, lightly whisk eggs. Whisk in sugar and butter, lemon zest and juice. Mix well.
6. Pour filling evenly into tart shells. Bake 20-22 minutes or until edges are light golden brown.
7. Remove pan to cooling rack for 5 minutes. Remove from pan and cool completely.
8. Store tightly covered in refrigerator.
9. Sprinkle with powdered sugar before serving.

From: allrecipes.com