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- 2 c. butter
- 1 t. salt
- 1 T. vanilla bean paste or vanilla if you prefer no bean paste to show in dough
- 1 T. lemon emulsion
- Juice + zest from entire lemon
- 1/2 c. powdered/confectioners sugar
- 1 1/2 c. granulated sugar
- 2 large eggs
- 1 c. crushed lemon drops
- 4 1/2 to 6 cups of flour (depending upon altitude)
In electric mixer combine butter, salt, vanilla, lemon emulsion, lemon juice and zest, lemon drop candies, and both sugars. Mix until combined.
Add in eggs and mix until combined.
Add in one cup of flour at a time. Please note this recipe is made in Northern Utah. If your altitude is significantly lower, you may want to add less than six cups of flour. The finished dough once combined should be such that you can place in your hand without it sticking to your hands. The added lemon juice can require adding flour until there is no stick, so do so a little at a time if needed.
Roll out of lightly floured surface. I roll my cookies 3/8" thick and my baking times are based on such thickness. If your cookies are thinner, you may want to lessen that time or increase if thicker.
***You could choose to place chunks of lemon drop candies directly in your shapes on your cookie sheets versus adding in recipe above.
I like to chill my cut shapes for 15 minutes.
Heat oven to 350 degrees and bake 11 to 14 minutes (again less if thinner/more if thicker).