|Lemons, Lemons, Lemons|
|by Lalitte Scott|
The zesty scent and taste of fresh lemons serve as inspiration for this delightful two-color cookbook/gift book.
1 - 10 of 150 for lemon cookies lemon drops
Preheat oven to ... in remaining ingredients. Drop by rounded teaspoonfuls ... sugar, butter and lemon peel. Beat in ... until of spreading consistency.
Rinse and drain ... addition. Blend in lemon rind and juice. ... Stir in raisins. Drop by teaspoonfuls onto ... rack to cool. Makes about 4 dozen cookies.
Cream together shortening, ... add alternately with lemon juice. Drop by teaspoon 2-inches ... Bake at 375°F for 10 to 12 minutes. Makes about 3 dozen.
Mix flour and ... a bowl. Place lemon and water in ... and mix well. Drop by level tablespoonfuls ... spreading consistency. Put on cookies when they are cooled.
In a large ... vegetable shortening and lemon extract to egg ... to brown. While cookies cool, combine icing ... until icing hardens. Makes about 60 cookies.
Beat with mixer ... sugar. Add milk, lemon extract, baking powder, baking soda and flour. Drop by teaspoonfuls into ... minutes on a greased cookie sheet.
Preheat oven to ... Add egg and lemon peel, juice and water; blend well. Drop by teaspoonfuls onto ... to wire racks to cool. Makes about 36-48 cookies.
Sift together flour, ... beat until thick. Drop by teaspoons on ... a glass. Dip in sugar mixture and press cookies flat. Bake 8 minutes at 400 degrees.
Mix all ingredients together. Form into balls (teaspoon size). Roll in powdered sugar. Place on ungreased cookie sheet. Bake at 350 degrees for 10 to ...
Combine cake mix, ... and chill dough. Drop rounded teaspoonful of ... place on non-stick on greased cookie sheet. Bake at 350 degrees for 10-12 minutes.
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