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    LEMON LIGHT DROP COOKIES


    Source of Recipe


    McCormick

    Recipe Introduction


    72 - 2-1/2" cookies

    List of Ingredients




    LEMON LIGHT DROP COOKIES

    1-1/2 cups granulated sugar
    1 cup shortening
    1 tblsp grated lemon peel OR McCormick/Schilling Pure Lemon Peel
    2 large eggs
    1 cup lemon yogurt OR dairy sour cream
    1 tsp McCormick/Schilling Pure Lemon Extract
    3-1/2 cups Pillsbury's Best All Purpose Unbleached OR Self-Rising Flour*
    2 tsps baking powder
    1/2 tsp EACH: baking soda & salt
    sugar

    Heat oven to 350ºF. Grease cookie sheets.

    In large bowl, cream sugar, shortening & lemon peel until light & fluffy. Add eggs; beat well. Add yogurt or sour cream & lemon extract; mix well. Stir in flour, baking powder, baking soda & salt; blend well. Drop by rounded teaspoonfuls 2" apart on prepared cookie sheets; sprinkle with sugar.

    Bake in 350ºF oven 10-12 mins until light golden brown around edges.

    TIP: *If using Pillsbury's Self-Rising Flour, decrease baking soda to 1/4 tsp; omit baking powder & salt.

    (High altitude above 3500 Ft: Decrease baking powder to 1 tsp.)

    Recipe
 

 

 

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