Cookies,  Food,  Fruit

Lemon-Honey Drop Cookies

May 23, 2011 /

Well, we had a very brief few days of sun and now we are back to the cloudy dreary weather of the Northeast. I am ready for some sunny days people!!

The Hot Lunch show was SO much fun! haha…I cannot even tell you how excited I was to watch those boys up on stage. I was even dedicated a song! Woooo! 😀 The lead singer Higgins takes a break and says “This next song is for one of our friends Raven, Raven where are you?” ::throws up arms and screams:: “AHHHH RIGHT HERE!!!” …they then proceeded to play my most favorite song of theirs called Thumbs up. I talked with Tony and Bara after the show and they both said, “we just had to add it to the set list since you asked for it.” I was the happiest girl in the world on Friday haha. It is the simple things right?! 😉

Since the sun decided to briefly say hello, I wanted to make sure I told her how happy I was that she came to say hello even if it was only for about a day or so. Maybe that will back her come back soon. Queue lemon cookies…

Ingredients for Lemon-Honey Drop Cookies:

(makes 32 cookies)

  • 1/2 cup granulated sugar
  • 7 tablespoons butter, softened
  • 2 teaspoons grated lemon rind
  • 1/3 cup honey
  • 1/2 teaspoon lemon extract
  • 1 large egg
  • 1 3/4 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup vanilla fat-free yogurt
  • Cooking Spray
  • 1 cup powdered sugar
  • 2 tablespoon fresh lemon juice
  • 2 teaspoons grated lemon rind

Preheat oven to 350º.

Line 2 baking sheets with parchment paper and lightly spray with cooking spray.

Beat sugar, butter, and lemon rind in a mixer at medium speed until light and fluffy. Add honey, extract, and egg; beat until well blended. Lightly spoon flour into dry measuring cups and level with a knife. Combine flour, baking powder,  and salt. Stir with a whisk to combine.

Add flour mixture to sugar mixture alternating with yogurt, beginning and ending with the flour. Drop level tablespoons 2″ apart on baking sheets. Bake for about 12 minutes or until lightly browned.

While the cookies are baking combine powdered sugar and lemon juice, stir with a whisk. You can either brush or drizzle the glaze over the cookies while they are hot. Yes, while they are hot. Then sprinkle them with the lemon rind evenly. Remove the cookies from the pans and let cool on wire racks.

Happy Monday Everyone!

Related Posts Plugin for WordPress, Blogger...

You May Also Like

Candy Corn Cookies

October 30, 2015

Peanut Butter Cookies {Gluten Free}

May 28, 2014

Brown Butter Chocolate Chip Cookies

August 24, 2015

68 Comments