FOR COOKIES: Preheat oven to 350 degrees.<
rushed candy (save the remainder for use as a decoration). Mix
dd 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
>for six months without refrigeration.
For each batch of cookies
mixer bowl. Beat together for 30 seconds.
Add flour
he honey with the lemon zest and lemon juice for about 5 minutes
br>For cookies, cream together sugar and shortening.
Add eggs and lemon
vegetable oil, lemonade, eggs, vodka, lemon juice, and water in a
ell.
Add in the lemon zest and finely chopped rosemary
n the eggs, zucchini and lemon peel.
In another bowl
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.
Sift together dry ingredients.
In separate bowl, combine shortening, sugar, extract, molasses and eggs.
Add dry ingredients.
Add hot water last.
Drop by teaspoons on greased cookie sheet.
Bake in preheated 350\u00b0 oven for 8 to 10 minutes.
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.
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.
luffy. Stir in vanilla and lemon extracts.
Combine flour, coconut
Cream together the butter and sugar.
Add well beaten egg. Cream and then add the dry ingredients which have been mixed and sifted together.
Drop from the tip of a spoon on a buttered sheet an inch apart.
Garnish each with a raisin.
Place on bottom shelf of a 425\u00b0 oven.
Immediately turn to off and bake in oven 10 minutes.
`We use this recipe for Christmas cookies.
By putting nuts or cherries on then you have to judge the heat and time.
ixture. Add milk, egg and lemon extract, mixing just until blended
side.
Zest lemon and then microwave the lemon for ten seconds to