Looking at these dainty little lemon drop cookies makes me envision them being served at tea time. Of course, I don’t actually have a tea time and mostly just drink iced tea rather than hot tea, but work with me here.
If you enjoy a lemon cookie which dissolves into your mouth, has a light texture and smaller size (so you can eat more!) then these are for you! They also work great for dunking into your coffee or tea.
Aren’t they pretty?
- 2 cups all-purpose flour
- ⅛ teaspoon salt
- 1 cup (2 sticks) butter, softened
- 1 cup powdered sugar, divided
- 2 teaspoons lemon juice
- zest of one large lemon (very finely grated, about 1½ teapoons)
- Stir together flour and salt in a medium bowl. Beat butter and ¾ cup powdered sugar with mixer at medium speed until fluffy. Beat in lemon juice and lemon peel until blended.
- Add the flour and salt mixture in ½ cup intervals but beating just until blended.
- Bake for 20-25 minutes in a 300 degree oven or until cookies are lightly browned on the bottom. Cool on cookie sheets for 5 minutes before moving to a wire rack to cool completely.
Sprinkle with remaining powdered sugar to get this beautifully elegant look!