Little Lemon Drops Recipes

LEMON DROP MINI CAKES

Steps:

• Spray mini muffin pans with non-stick spray; set aside.
• Whisk together flour, sugar, salt, and baking soda in a mixing bowl; set aside.
• Melt butter in a small saucepan over medium heat. Add water and bring to a boil.
• Pour hot mixture over dry ingredients and beat with a hand beater till barely blended. Beat in the sour cream, egg, zest, and lemon juice till smooth.
• Scoop batter into muffin pans. Bake at 325° for about 12 minutes. Let cool for 5 minutes, then turn onto cooling racks. Cool completely before glazing.
• Dip lemon drops top side down into the glaze. Let excess glaze drip off into the bowl, then invert lemon drops bottom side down onto cooling racks. (Place waxed paper underneath the cooling racks for easier clean up.) Let sit till glaze hardens.

LEMON DROP COCKTAIL

Steps:

• Run lemon wedge around the rim of a cocktail glass to dampen, then dip in sugar to coat.
• Combine vodka, lemon juice, lemon simple syrup, and orange-flavored liqueur in a cocktail shaker. Fill with ice, seal, and shake until shaker frosts over. Pour into a martini glass to serve.

LITTLE LEMON DROPS

Steps:

• Heat oven to 325 degrees F. You'll need mini-muffin pans coated with nonstick cooking spray.
• For lemon drops: Beat all lemon drop ingredients in large bowl with mixer on medium speed several minutes until blended and smooth.
• Transfer the batter into two 1-gallon ziptop bags.
• Seal bags; cut tip off one corner of each bag and pipe batter into prepared muffin cups, filling cups slightly less than 2/3 full.
• Bake 12 minutes, or until a pick inserted in centers comes out clean.
• Remove pans to wire rack and cool 2 minutes; invert muffins onto rack (leave muffins inverted) and cool completely.
• Continue baking batches until all the batter is used up (you'll have about 100 muffins).
• For Lemon Glaze: Place a wire rack over wax paper.
• Beat ingredients in a medium bowl until smooth.
• Dip muffins in glaze to coat rounded tops and sides, letting excess glaze drip back into bowl.
• Place on rack until glaze is set.
• For sugared cranberries: In small saucepan over medium heat, bring 2 cups granulated sugar and 1 1/2 cups cranberry juice cocktail or water just to a simmer, stirring until sugar dissolves.
• Remove from heat; stir in 2 cups cranberries.
• Cover; refrigerate 8 hours or overnight.
• Drain well.
• Toss berries in superfine or regular granulated sugar until coated all over.
• Let stand on wax paper 2 hours or until dry.
• To serve: Place each lemon drop in a decorated mini-muffin liner.
• Top with sugared cranberry, if desired.
• Storage tip: Store in airtight containers with wax paper between layers at cool room temperature or in refrigerator up to 1 week, or freeze unglazed up to 3 months.

LEMON DROP

Steps:

• Add the first 4 ingredients to a large pitcher (55 oz.).
• Stir to dissolve the sugar.
• Cover and chill for at least 4 hours.
• Moisten the rim of cocktail glasses with water or lemon juice; dip rim of glasses in granulated sugar.
• Chill glasses in freezer for 1 hour before ready to serve.
• Pour pitcher mixture into prepared glasses; garnish with a lemon slice or wedge.
• **LimeDrop--Substitute fresh lime juice for lemon juice; garnish with lime slices or wedges.
• Orange Drop--Substitute Absolut Mandarin for the plain vodka and 1/8 cup frozen orange juice concentrate (thawed) plus 1/2 cup water for the lemon juice; garnish with orange slice or wedge.

LITTLE LEMON DROPS

Steps:

• Preheat oven to 180degrees celsius.
• In a large bowl, mix butter until creamy. Gradually add sugar; cream until light and fluffy. Add egg and beat well; stir in lemon zest and lemon extract. Gradually add flour to mixture, beating well after each addition.
• Pack the dough into a cookie press fitted with desired template or a piping bag.
• Begin cranking and twisting (if you use a cookie presspress) the cookie dough through cookie press, forming desired shapes, or pipe with piping bag onto chilled ungreased cookie sheets about 1-inch apart. (I made mine tiny).
• Bake for around 8-9 mins, depending on the size, and let cool on baking sheet for 10-15 minutes Remove and cool completely on a wire rack.