Lemon Drop Cookies
Servings: 36
 2 cups unbleached all-purpose flour
 1 cup almond-meal flour
 1 tsp baking powder
 ½ tsp salt
 ½ cup (1-stick) butter, softened
 1 cup sugar
 1 tsp pure vanilla extract
 ¼ cup Odyssey® Greek Vanilla Yogurt
 zest of 2 lemons (about 2 teaspoons)
 2 tbsp lemon juice
 ¼ tsp yellow gel food color (optional)
 1 (16-ounce) container lemon frosting
1

Place oven rack in center of oven and preheat to 350⁰F. Line 2 large rimmed light-colored cookie sheets with parchment paper; set aside. To prevent cookie bottoms from over browning, set the parchment lined cookie sheet inside a second unlined cookie sheet. Baking with stacked cookie sheets gives needed insulation.

2

In a medium bowl, whisk flours, baking powder and salt; set aside.

3

In a large bowl, use an electric mixer on medium speed, beat butter, sugar and vanilla about 2-3 minutes. Add Greek Vanilla Yogurt, lemon zest, lemon juice and food color; beat until combined.

4

Reduce speed to low and add dry ingredients in two batches, beating well after each addition.

5

Roll dough into 1-inch balls and place on prepared cookie sheets. Using thumb, press each cookie middle about halfway down.

6

Bake one cookie sheet at a time until done, about 18 minutes.

7

Cool on a wire rack and generously ice with lemon frosting. Store in an airtight container.

AuthoradminYields36 ServingsPrep Time30 minsCook Time18 minsTotal Time48 minsCategory,
Lemon Drop Cookies

AuthoradminCategory, DifficultyIntermediate

 

Ingredients

 2 cups unbleached all-purpose flour
 1 cup almond-meal flour
 1 tsp baking powder
 ½ tsp salt
 ½ cup (1-stick) butter, softened
 1 cup sugar
 1 tsp pure vanilla extract
 ¼ cup Odyssey® Greek Vanilla Yogurt
 zest of 2 lemons (about 2 teaspoons)
 2 tbsp lemon juice
 ¼ tsp yellow gel food color (optional)
 1 (16-ounce) container lemon frosting

Directions

1

Place oven rack in center of oven and preheat to 350⁰F. Line 2 large rimmed light-colored cookie sheets with parchment paper; set aside. To prevent cookie bottoms from over browning, set the parchment lined cookie sheet inside a second unlined cookie sheet. Baking with stacked cookie sheets gives needed insulation.

2

In a medium bowl, whisk flours, baking powder and salt; set aside.

3

In a large bowl, use an electric mixer on medium speed, beat butter, sugar and vanilla about 2-3 minutes. Add Greek Vanilla Yogurt, lemon zest, lemon juice and food color; beat until combined.

4

Reduce speed to low and add dry ingredients in two batches, beating well after each addition.

5

Roll dough into 1-inch balls and place on prepared cookie sheets. Using thumb, press each cookie middle about halfway down.

6

Bake one cookie sheet at a time until done, about 18 minutes.

7

Cool on a wire rack and generously ice with lemon frosting. Store in an airtight container.

Lemon Drop Cookies
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19December
2018

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