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Lemon Drop Candy Cookies

So I have a bit of a sweet tooth.  Much to my chagrin, Mr. I Dig Pinterest has never been much of a dessert person (he enjoys them, but avoids them, if you know what I mean).

For the longest time I’d make a treat and then suddenly…surprise, surprise…the cookies disappeared and there was no one to point the finger at but myself.  I finally realized one day a little while after we were married that I needed to either stop making the tempting delights or my waistline would never be the same again.  I found a way around that, however.  🙂

Now I make treats to indulge in a few and then give the rest away.  Everyone wins.

Thankfully, my kids attend a playgroup every Friday morning so I have a good excuse to make sweets on Thursday and share them the next day.  This recipe makes a large batch, so I brought a gigantic Ziploc bag full of Lemon Drop Candy Cookies to playgroup a little while ago.

I have to admit that I indulged in more than a few of them.  I couldn’t help myself.   These suckers are GOOD.  You’ve been warned.

They’re citrus-y yet sweet, soft and chewy, with an occasional tasty crunch from the crushed drop candies.   If you love lemon, you’ll be head over heels for these.

I added a few drops of yellow food coloring to the batter because, call me crazy, but I think lemon food should be yellow.

The key to their softness is to bake them to perfection.  I’ve found that 8 minutes is just about right.  They may seem a little underdone, but they’re really not, and will stay chewy this way.  I add the full amount of shortening, but you can use half butter and half shortening if you’d rather.

 
{LEMON DROP CANDY COOKIES}
Yield: About 4 dozen large cookies
1 1/2 c. shortening
2 c. sugar
3 eggs
2 t. lemon extract
1 1/2 t. baking soda
1 1/2 t. baking powder
1 t. salt
4 c. flour
Zest of 1 lemon
1-6 oz. package lemon drop candies, crushed

 

 

Cream sugar, shortening, eggs and extract. Add all dry ingredients (including lemon zest) and mix. Add crushed lemon drops. Roll into balls and place on a greased cookie sheet.  Bake at 350 for about 8 minutes.Let sit on cookie sheets for a few minutes before removing to cooling racks.  Use a metal spatula to carefully remove the cookies from the sheet, since the candy sometimes causes them to stick to the pan.

If you’d like, melt white bark or white chocolate chips, mix with a little fresh lemon juice, and drizzle over the top of the cookies after they’re baked and cooled.  The chocolate will seem like it’s seizing up when you add the lemon juice, but keep mixing vigorously and then immediately drizzle.
Enjoy!

**Update: I now make these with Lemonhead candies in place of the lemon drops and I think they’re even more delicious, if that’s possible!

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Comments

  2. I bought some Lemon Drop cookies from a boutique and they were shockingly deLICIOUS. I'm happy to have found your Lemon Drop Candy Cookie recipe! Thanks for sharing!

  9. What a fun, summery cookie! Thanks for sharing at Sweet & Savory Saturdays #17.

    ~Amber @ Dessert Now, Dinner Later!
    http://dessertnowdinnerlater.blogspot.com

  14. Thank you for sharing on Tuesday Trivia at Memories by the Mile. You were featured today! These cookies look and sound scrumptious!
    Wanda Ann @ Memories by the Mile

  15. Thanks so much for coming to share these delightful cookies... You've been featured at Super Saturday Show & Tell- stop by and grab a Featured Button.. http://www.whatscookingwithruthie.com! Link Party again too :) xoxo~ Ruthie

  16. This post is being featured on my Lemon Love 50 recipe round up. Thanks for previously linking it to my Tasty Thursdays party. Enjoy!! Nichi
    http://mandatorymooch.blogspot.com/2013/07/fantastic-fruit-series-week-1-lemon-love.html
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