Lemon Walnut Drops Recipes

LEMON ZUCCHINI DROPS

Steps:

• In a large bowl, cream butter and granulated sugar until light and fluffy. Beat in egg, zucchini and lemon zest. Combine the flour, baking soda, baking powder, cinnamon and salt; gradually add to the creamed mixture and mix well. Stir in raisins and walnuts. , Drop by tablespoonfuls 3 in. apart onto lightly greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. , For glaze, combine confectioners' sugar and enough lemon juice to reach a thin spreading consistency. Spread or drizzle over cooled cookies.

HONEY WALNUT DELIGHTS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and 1-1/2 cups sugar until light and fluffy, 5-7 minutes. Beat in eggs, honey and lemon juice. In another bowl, whisk flour, baking soda, cinnamon, salt and ginger; gradually beat into creamed mixture. Stir in walnuts., Shape dough into 1-in. balls; roll in remaining sugar. Place 2 in. apart on ungreased baking sheets. Bake until golden brown, 7-9 minutes. Cool on pans 1 minute. Remove to wire racks to cool. Store in an airtight container.

LEMON DROP SHOTS

Steps:

• Combine vodka and lemon juice in a shot glass. Sprinkle 1/2 teaspoon sugar on top.
• Place 2 teaspoons sugar in a small plate; dip lemon wedges in sugar. Suck on a sugared lemon after drinking the shot.

LEMON DROP

Steps:

• In a mixing glass, combine lemon juice, vodka and sugar. Stir until dissolved, then pour into glasses filled with ice. Garnish with a lemon slice and sprig of mint.

LEMON WALNUT BARS

Steps:

• For crust: Position rack in center of oven and preheat to 350°F.
• Mix first 4 ingredients in a bowl, add butter and walnuts and cut in using fingertips until mixture forms coarse crumbs.
• Firmly press crumbs on bottom of 9-inch square baking pan.
• Bake crust until golden-brown, about 20 minutes.
• Cool while preparing filling.
• Maintain oven temperature.
• For filling: Whisk ¾ cup sugar, eggs and peel in medium bowl until light and fluffy.
• Whisk in lemon juice, flour and soda.
• Pour over crust.
• Bake until just set and edges are lightly-browned, about 12 minutes.
• Sprinkle chopped walnuts over.
• Cut into squares, sift icing sugar over, and top each square with a walnut half.

LEMON WALNUT DROPS

Steps:

• * "Also good with a pecan half on top, but I like walnuts best! Easy to make." Have Ready: 1. Turn on the oven to 375°.2. Lightly grease baking sheets with a paper towel dipped in shortening.3. Combine flour, baking powder, salt and ginger in the small mixer bowl. Stir with a spoon and set aside.4. Combine butter or margarine and sugars in the large mixer bowl. Beat on medium speed until well mixed, stopping the mixer and scraping the bowl several times. Add egg, lemon rind and juice. Beat on medium speed until well mixed, scraping the bowl several times.5. Add flour mixture. Beat on low speed until well mixed, scraping the bowl several times.6. Drop one level tablespoonful of dough at a time on the baking sheets, about 2 inches apart. Press a walnut half on top of each cookie.7. Bake about 12 minutes or until lightly browned around the edges. Lift with pancake turner to a wire rack to cool.8. Store in an airtight container in a cool place.