Lemon Drop Cookies
You may want to "drop" scrutinizing the primary election results for a while and instead savor a few of these.
1/2 cup granulated sugar
1/4 cup (1/2 stick) butter, softened
Zest of 1 lemon
2 cups flour
1-1/2 tsp. baking powder
1/4 tsp. salt
1 cup powdered sugar
2 Tbsp. lemon juice
Coarse sanding sugar, yellow sprinkles (optional)
Heat oven to 350°F. Cream sugar and butter in medium bowl with electric mixer until light and fluffy. Add eggs and lemon zest; mix well.
Add flour, baking powder and salt; beat until well combined. Drop dough onto parchment lined baking sheets using 1 Tbsp. cookie scoop. Bake 12 to 15 minutes or until bottoms of cookies are golden brown. Transfer cookies to wire racks using metal spatula.
Whisk powdered sugar and lemon juice (mixture should be glossy and slightly thin). Transfer mixture to plastic quart-size resealable bag. Snip corner of bag and drizzle tops of cookies generously with glaze (glaze will spread and cover top of cookie). Immediately sprinkle with optional decorations and cool completely.
One lemon is all you need. Zest it for the cookies and then juice it for the glaze.
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