• Cooking Time:
  • Servings: 5 dozen
  • Preparation Time:



  • Unsalted butter for the pans
  • 2 cups all purpose flour
  • 1 Tbs baking powder
  • 3/4 tsp salt
  • 2 medium lemons
  • cold water
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup sugar
  • 1 large egg


  • Makes: 5 dozen dainty drops
  • Preheat your oven to 300 degrees.
  • Butter two cookie sheets.
  • Sift together flour, baking powder, and salt. Zest the two lemons into a large mixing bowl, then juice the lemons into a measuring cup.
  • Add enough cold water to the juice to make a scant 1/2 cup liquid, if necessary, and set aside.
  • Add the butter and sugar to the zest in the mixing bowl, and cream until fully blended.
  • Add the egg and lemon juice and beat well.
  • Add the dry ingredients and mix only until they are fully incorporated.
  • Drop the batter by the level Tablespoons 2 inches apart onto the prepared cookie sheets. Bake for 10 minutes,until cookies are slightly firm but not browned.
  • Transfer the cookies to a rack to cool completely.
  • Do not stack or store until cool. Store in an airtight container at room temperature.

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