Double Lemon Drop Cookie

Yield: Yield about 6 dozen

Ingredients

• 2 cup Butter softened (No Substitute)
• 4 cups sugar
• 6 eggs
• 2/3 cup Lemon juice
• 2 Tablespoon grated Lemon Peel
• 9 cups all purpose Flour
• 4 teaspoon Baking Powder
• 2 teaspoon Baking Soda
• 4 teaspoon Lemon extract

Directions

1. In mixing Bowl cream butter and sugar. Beat in eggs, Lemon juice and peel. Drop by teaspoon full 2“ inches apart onto greased Baking Sheet. Remove to wire rack to Cool.
2. Drop by teaspoon full 2 inches apart onto greased Baking Sheet.
3. Bake at 350° for 11 minutes or until edges began to Brown. Remove to wire rack to cool.

Timing

• 11 minutes

Temperature

• 350°

Equipment

• measuring vessels; mixing Bowl; beater or mixer; citrus grater; teaspoon or #40 ice cream scoop; greased Baking Sheet; oven; wire rack

Notes

• I use a #40 ice cream scoop

Arwilda’s edits

Arwilda’s note: Changed “Title addition finalText Double Lemon Drop Cookies” to “Double added above Lemon Drop Cookie”. Keep the title-addition edit but correct its finalText to Double Lemon Drop Cookie.

Needs review

Uncertain first ingredient parenthetical note: Final word after “No” is difficult to read; visible ending may be “Substituted.” Candidates: “No Substituted”, “No Substitute”.