Tuesday, December 21, 2010

Lemon Drop Cookies & Nighty Nights


Tried these out for the first time and they were SO yummy. They do get stale fairly quickly, so eat them within a few days. You'll definitely want to use untreated lemons.

Lemon Drop Cookies (makes about 4 dozen):

1/4 cup (one stick) unsalted butter, 1/4 cup shortening, 1/4 cup cream cheese, 3 cups granulated sugar, zest of 3 lemons, 3 egg yolks, 1 T lemon juice, 1/2 t vanilla, 1 t baking soda, 1 t cream of tartar, dash of salt, 1 3/4 cups all-purpose flour.

Preheat oven to 300 degrees. In the bowl of a mixer, fitted with the paddle attachment, cream butter, shortening and cream cheese at medium speed until smooth, about two minutes.


In the bowl of a food processor, combine granulated sugar and lemon zest. Pulse several times to combine.

Add two cups of lemon/sugar combination, baking soda, cream of tartar and salt to the mixer bowl and beat for several minutes to combine. Add eggs yolks, lemon juice and vanilla and beat to combine. Turn mixer to slow speed and gradually add flour.

Roll dough into 1” balls, roll balls in remaining lemon/sugar mixture and place, 2” apart, on a baking sheet fitted with parchment paper or a silpat. Bake 12 – 14 minutes until just barely browned.


If you like, drizzle with a lemon glaze after they're cooled (2 c powdered sugar, 2 T water, 1 t lemon juice).

Another new recipe I tried for the first time is for little meringue cookies called

"Nighty Nights":

2 egg whites, 2/3 cup granulated sugar, 1/2 t vanilla, 1 6-ounce package chocolate chips, 1/2 c nuts - preheat oven to 375 degrees, beat egg whites to form peaks. Gradually add sugar, beating constantly. Add vanilla, chocolate chips and nuts. Mix well. Drop by teaspoonfuls onto an ungreased cookie sheet. Put in the oven and turn off oven. Leave in oven overnight. Store in a tightly lidded container.


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