Thursday, March 8, 2012

In the Kitchen with Jason: Lemon Drop Cookies

These little gems are so delicious. The other night, Jess and I were watching television and after eating about 10 of them, I noticed that I ate 10 of them. Jess was eating some chips at the time, and I said I was eating them like chips. From then on, Jess referred to them as "my chips."

The only cookie left once the camera made it out.
It didn't last long after I took this picture.

Ingredients for Cookies
  • 1/2 cup sugar
  • 7 Tbsp butter
  • 2 tsp grated lemon rind
  • 1/3 cup honey
  • 1/2 tsp lemon extract
  • 1 egg
  • 1 3/4 cups flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup yogurt
Directions for Cookies
  • Preheat oven to 350 degrees.
  • Beat together sugar, butter, lemon rind, honey, lemon extract, and egg.
  • In a separate bowl combine flour, baking powder and salt.
  • Slowly mix about 1/2 the flour mixture in with your sugar mixture.
  • Mix in the yogurt.
  • Slowly mix in the remaining flour mixture.
  • Drop level tablespoon of batter about 2 inches apart onto a baking sheet sprayed with cooking spray.
  • Bake for 11 minutes.
Ingredients for frosting
  • 1 cup powdered sugar
  • 2 Tbsp lemon juice
  • 2 Tbsp grated lemon rind
Directions for frosting
  • Blend together powdered sugar and lemon juice.
  • Brush frosting over warm cookies.
  • Sprinkle lemon rind over freshly spread frosting.
And that's all. Be prepared - this makes about 40ish cookies so you will have to bake a couple of batches of these cookies. This recipe came from the Cooking Light Complete Cookbook.

Please enjoy!

-Chef Jason

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