FOR COOKIES: Preheat oven to 350 degrees.<
ith the recipe.
Whisk together egg yolks, lemon juice, lemon zest, and
Add the sugar, vanilla, and lemon zest and beat on medium
Rim your frozen martini glass with lemon juice and dip into sugar. Return glass to freezer.
In a cocktail shaker filled 3/4 with ice pour vodka, vermouth and Limoncello and shake 20 times.
Strain into chilled martini glass and garnish with a lemon slice slit half way through and slipped onto the rim of the glass.
Drop one candy lemon drop into the drink and serve.
Stir until smooth.
Place lemon drop candies in a resealable plastic
he extra added ingredients.
DROP COOKIES:
Mix ingredients until well
ack and cool.
Make lemon Curd: In a small non
or cookies, cream together sugar and shortening.
Add eggs and lemon
n the eggs, zucchini and lemon peel.
In another bowl
ell.
Add in the lemon zest and finely chopped rosemary
Preheat oven to 350\u00b0.
In mixing bowl cream sugar, shortening and eggs; add extracts.
Stir in dry ingredients, lemon zest and crushed lemon drops.
Roll into 1-inch balls, flatten slightly and bake on parchment-lined baking sheet for 10-12 minutes.
Note: Cooking spray works well too.
Let cool slightly on pan 1 to 2 minutes.
Make a glaze by mixing powdered sugar with lemon juice; then brush lightly over cookie tops. Let cookies cool completely.
Put ingredients in a cocktail shaker with ice. Shake 40 times to well blend. Pour into a martini glass with either lemon sugar or raw sugar rim. Garnish with a lemon drop candy.
vegetable oil, lemonade, eggs, vodka, lemon juice, and water in a
peed. Stir in flour, cornstarch, lemon zest and vanilla until well
luffy. Stir in vanilla and lemon extracts.
Combine flour, coconut
ixture. Add milk, egg and lemon extract, mixing just until blended
Blend in oil, eggs, lemon peel and lemon extract. Stir in flour
Cream together the shortening, sugar and butter flavoring.
Add egg, vanilla and lemon flavoring; beat thoroughly.
Sift together the dry ingredients; add alternately to creamed mixture.
Mix thoroughly.
This is a rather soft dough.
Drop by scant teaspoons onto greased cookie sheets.
Bake at 375\u00b0 for 12 to 15 minutes, until edges are lightly browned.
Combine all cookie ingredients, except Bisquick.
Beat at medium with electric mixer for 1 minute.
Add Bisquick.
Stir by hand 1 minute or until dough is of biscuit consistency.
Drop by tablespoon on lightly greased and floured cookie sheet, about 2-inches apart.
Bake at 350\u00b0 for 8 to 10 minutes.
Remove and cool.
side.
Zest lemon and then microwave the lemon for ten seconds