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LEMON DROPS
Yield: 45 servings

1 c unsalted butter; softened
1/2 c confectioner's sugar
1 egg yolk
2 tb fresh lemon juice
1 lemon; (juice, zest)
2 1/4 c all-purpose flour
sugar; (for dipping)
1 ts lemon zest

1/4 c confectioner's sugar
1 tb fresh lemon juice

Preheat oven to 350 deg. Line cookie sheets with parchment paper
or butter them. Cream butter and confec. sugar in large bowl of
elec. mixer. Add egg yolk, 2 T. lemon juice and lemon zest and beat
until smooth. Add flour and beat until well combined. Form dough
into 1 inch balls and place them about 2 inches apart on prepared
sheets. Flatten each ball with the bottom of a glass dipped into
granulated sugar to keep it from sticking to the dough. Bake cookies
in middle of oven for about 13 mins., or until barely golden.
Transfer to wire racks. As soon as they are cool enough to handle,
dip top of each cookie in lemon glaze made with 1/4 c. confect.
sugar and 1 T fresh lemon juice. Allow to cool completely and then
store in airtight containers for up to 1 week or in the freezer
for up to 2 months.

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