Tiny NY Kitchen: Victoria's Lemon Drop Cookies

Victoria's Lemon Drop Cookies

Keeping with this week’s afternoon tea theme here is another great tea accompaniment. My Old Fashioned Lemon Drop Cookies are light and the perfect afternoon snack. 

INGREDIENTS:

• 1 Cup Softened Butter
• 1 1/2 Cups Sugar
• 2 Eggs
• 1 Teaspoon Cream of Tartar
• 1 Teaspoon Baking Soda
• 1 Teaspoon Vanilla Extract
• 1 Tablespoon Lemon Extract
• 1/4 Teaspoon Kosher Salt
• 2 1/4 Cups Unbleached Flour
• 1/2 Cup Sugar
• Powdered Sugar For Garnish

DIRECTIONS:

Preheat your oven to 375ºF. In a large size bowl, beat the butter and the sugar together for 1 minute. Add the eggs, cream of tartar, baking soda, vanilla extract, lemon extract and kosher salt until combined.

Beat in as much of the flour as you can with the mixer. Stir in the remaining flour. Cover and chill for 3 hours. Shape the dough into 1 inch balls. Roll the balls in the 1/2 cup sugar to coat. Place the balls 2 inches apart on a parchment paper line baking sheet. Bake for 9 to 12 minutes or until light brown. 

Transfer to a wire rack and let cool. Sprinkle with powdered sugar before serving. Makes about 48 cookies.