- 3 cups flour
- 1 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter
- 1 tablespoon finely grated lemon zest
- 1 1/3 cups sugar
- 2 large eggs
- 1 teaspoons vanilla
- 1/2 teaspoon lemon extract
- 1 (4 ounce) package lemon drop candies, crushed
GLAZE:
- 1 ½ C powdered sugar
- 3 Tbsp lemon juice
Preheat oven to 350 degrees. Sift together flour, baking soda, and salt; set aside.
Put sugar and lemon zest in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed 30 seconds. Add butter; mix until pale and fluffy, about 1 minute. Mix in eggs one at a time; add vanilla and lemon extract. Gradually add flour mixture, and mix until just combined. Stir in crushed lemon drop candies.
Roll into 1-inch balls, flatten slightly and bake on parchment-lined baking sheet for 10-12 minutes until edges start to brown and center is almost set. Let cool slightly on pan 1 to 2 minutes. Transfer cookies to cooling racks; let cool completely.
Make a glaze by mixing powdered sugar with lemon juice; then spread over cookie tops.
Barbara Bakes