Best Little Lemon Drops Recipes

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.

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.

LITTLE LEMON DROPS RECIPE

Steps:

• HEAT OVEN 325% MINI MUFFIN PANS COATED WITH COOKING SPRAY BEAT INGREADIENTS WITH MIXER ON MEDIUN SPEED UNTIL SMOTH. TRANSFER THE BATTER INTO ZIPTOP BAGS--SEAL BAGS CUT TIP OFF ONE CORNER OF BAG AND PIPE BADDER INTO PREPARED MUFFIN CUPS.FILLING CUPS SLIGHTLY LESS THAN 2/3 FULL. BAKE 12 MIN. UNTIL PICK INSERTED IN CENTERS COMES OUT CLEAN REMOVE CAKES FROM PAN AND COOL. 100 MUFFINS GLAZE BEAT INGREADIENTS IN BOWL UNTIL SMOOTH DIP MUFFINS IN GLAZE TO COAT ROUNDED TOPS AND SIDES LET DRY ON TO WAX PAPER TO SERVE PLACE EACE LEMON DROP IN A DECORATIVE MUFFIN LINER TOP WITH A SUGARED CRANBERRY IF DESIRED SRORE IN AIR TIGHT CONTAINER SEPARATING THEM WITH WAX PAPER

LITTLE LEMON DROPS RECIPE

Steps:

• Preheat the oven to 325. Coat mini muffin tins with cooking spray. (I used almost 3 full pans of 24). Beat the ingredients in a large bowl with an electric mixer for several minutes until blended and smooth. Fill each muffin hole about 1/2 full. I used a small cookie scoop and it worked perfectly! Bake for about 12 minutes or until a toothpick inserted in the center comes out clean. Cool the pan on a wire rack for about 2 minutes and then turn the muffin pan over on a wire rack so that all the muffins are upside down. Cool completely and once all the batter is cooked, you can make the glaze. Lemon Glaze: Place the wire racks over waxed paper. Beat the glaze ingredients in a medium bowl until smooth. Dip muffins in glaze to coat the bottoms (which are now the tops!) and the sides and let the excess drip off back into the bowl. Place each lemon drop back on the wire racks until the glaze is set. Make sure to eat a few before placing them out for others or you'll never get to try one! Enjoy!

LITTLE LEMON DROPS

Steps:

• Preheat the oven to 325.
• Coat mini muffin tins with cooking spray. (I used almost 3 full pans of 24).
• Beat the ingredients in a large bowl with an electric mixer for several minutes until blended and smooth.
• Fill each muffin hole about 1/2 full. I used a small cookie scoop and it worked perfectly!
• Bake for about 12 minutes or until a toothpick inserted in the center comes out clean.
• Cool the pan on a wire rack for about 2 minutes and then turn the muffin pan over on a wire rack so that all the muffins are upside down.
• Cool completely and once all the batter is cooked, you can make the glaze
• Lemon Glaze:
• Three and 1/2 cups powdered sugar (3.5 cups)
• Two tsp grated lemon zest (I just used the zest from one lemon) (2 tsp)
• Two Tbs. unsalted butter, melted (2TBS)
• One 1/4 cup fresh lemon juice (I got exactly this amount from squeezing one large lemon) (1/4)
• One 1/4 cup hot water (1/4)
• Place the wire racks over waxed paper. Beat the glaze ingredients in a medium bowl until smooth. Dip muffins in glaze to coat the bottoms (which are now the tops!) and the sides and let the excess drip off back into the bowl. Place each lemon drop back on the wire racks until the glaze is set. Make sure to eat a few before placing them out for others or you'll never get to try one! Enjoy!