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Lemon Drop Cookies

Lemon Drop Cookies

  • 1 cup butter
  • 1 cup sugar
  • 2 eggs, beaten
  • 3 cups flour
  • 1 tsp. baking soda
  • 1 can (6 oz.) frozen lemonade concentrate, thawed - divided
  • additional sugar

Preparation -
In a large mixing bowl, cream the butter and 1 cup sugar together until light and fluffy. Add the beaten eggs, one at a time, beating well after each addition. In a separate bowl, mix the flour and baking soda together. Divide the thawed lemonade concentrate in half. Alternately add half the flour mixture and half of the lemonade concentrate to the the butter mixture. Stir until thoroughly blended. Drop the dough by rounded teaspoons full onto ungreased cookie sheets. Bake in a preheated oven at 400º degrees for 7 to 8 minutes or until the edges of the cookies are very lightly browned. Remove from the oven. While the cookies are still hot, using a pastry brush, lightly brush thawed lemonade concentrate over the cookies, then lightly sprinkle granulated sugar over each cookie. Remove the cookies from the pans and let cool on a wire rack.


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Content copyright © 2013 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.



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