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“NEW” Iced Lemon Drop Cookies Recipe

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Do you have any of those old recipes that have been in your family for as long as anyone can remember?  You know, the one’s that everyone seems to know and love?  Maybe can’t remember where they came from originally and likely have funny names?  This cookie recipe is one of those in our family.  We’ve always called them Soft Jumbo’s – we have no idea why.  I can remember being a very little girl, visiting my grandparents on their farm in Iowa and making these.  I always got to do the frosting and likely ate as much as I got on the cookie.

20160312_120519 (1)We still love this recipe, but have updated it to be more in tune with the way we cook today at the Inn.  Instead of the shortening that the recipe calls for, we’ve used butter.  In the frosting, we use finely grated lemon zest and juice instead of lemon flavoring.  And we updated the name too so people have an idea of what we’re talking about when they see them.

These still taste great and even though I’m sat in Kennebunkport, they take me back to those summer days in Iowa.  Our guests are enjoying them, we hope you enjoy them too.

Prep Time: 30 Minutes
Cook Time: 45 Minutes
Total Time: 1 Hour and 15 Minutes
Servings: 36 cookies

Ingredients:

  • For the Cookie Dough:
  • 1/2 cup butter at room temperature
  • 1 cup white sugar
  • 1 egg, lightly beaten
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 1/4 cup all purpose flour
  • 1/2 cup whole milk
  • 1 Tablespoon white vinegar
  • For the Frosting:
  • 1 1/2 cup powdered sugar
  • Finely grated zest from one small lemon
  • 2 Tablespoon lemon juice
  • 2 Tablespoon melted butter
  • Dash of whole milk

Instructions:

  1. Preheat oven to 350F. Generously grease cookie sheet or use a silicone mat to bake cookies on.

  2. In a bowl, sift together the flour, baking powder, soda and salt.

  3. In a small bowl, add 1 Tablespoon of white vinegar to milk and let set to 'sour'.

  4. In the bowl of an electric mixer, whip the butter and sugar on medium speed until it is pale yellow, light and fluffy.

  5. Add the egg and vanilla to the butter mixture and mix on medium until combined, scraping down sides of the bowl once.

  6. With the mixer on lowest setting, add flour in three batches, alternating with the milk. Mix each addition just until blended together, do not overmix the batter.

  7. Drop cookie dough onto prepared baking sheet by large teaspoonfuls. A little smaller than a golf ball.

  8. Bake 10 - 12 minutes until just starting to take on a light color and springy to the touch.

  9. Let cookies cool on sheet for 5 minutes before transferring to wire rack to cool completely. For remaining cookies, do not put on cookie sheet until it has cooled. If you put dough on a hot cookie sheet, it will melt and spread and not cook correctly.

  10. To make frosting, melt the butter in a small bowl and let cool.

  11. Put the powdered sugar and lemon zest in bowl. Add the lemon juice and the cooled butter. Mix together. This should be very dry and thick and clumpy. Add whole milk by the 1/2 teaspoons, stirring with each addition until the frosting reaches a thick spreading consistency.

  12. Frost the cold cookies and serve.

  13. Unfrosted cookies will keep three days in an airtight container. Once frosted, the cookies should be eaten the same day.

  14. Enjoy!

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