Lemon Drop Cookies

I got my recipe from The Girl Who Ate Everything

Ingredients

2 cups sugar

1 1/2 cups butter flavored shortening

3 eggs

2 teaspoons vanilla

1 teaspoon lemon extract

4 cups flour

1 1/2 teaspoons baking soda

1 1/2 teaspoons baking powder

1 teaspoon salt

Finely chopped zest of one lemon

1 (6-oz) package lemon drops

Glaze:

2 cups powdered sugar

juice of two lemons, about 4-5 Tablespoons (I use less because I like my glaze a little thicker)

Preheat oven to 350 degrees. In mixing bowl, cream sugar, shortening, and eggs; add vanilla and lemon extract. Stir in flour, baking soda, baking powder, and salt. Crush lemon drops in blender or food processor. Add lemon zest and crushed lemon drops. Roll into balls, flatten slightly with your hand, and bake on a parchment lined cookie sheet (You must use parchment here to avoid sticking).

Bake for 10 to 12 minutes. Let cool slightly on pan for a couple of minutes. Make the glaze by mixing powdered sugar with lemon juice to desired consistency. Brush glaze over cookie tops after cookies have cooled slightly. If the cookies are too hot the glaze will just melt off. Let cookies cool completely.

Makes 4 to 5 dozen cookies.

Lemon Poppy Seed Muffins

I got my recipe from food network

Ingredients

• Mini Lemon Poppy Seed Muffins
• Recipe courtesy Emeril Lagasse, 2004
• 4 tablespoons unsalted butter, melted, plus 1 tablespoon, softened
• 1 cup cake flour
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 3 tablespoons poppy seeds
• 1 large egg
• 1/2 cup sugar
• 3/4 cup plain low-fat yogurt
• 1/4 cup fresh lemon juice
• 2 teaspoons finely grated lemon zest
• 1 teaspoon vanilla extract

Directions

Preheat the oven to 400 degrees F. Lightly grease 2 mini muffin tins (each with 12 (1 3/4-inch) wells) with 1 tablespoon softened butter and set aside.

In a large bowl, sift together cake flour, flour, baking powder, baking soda, salt, and poppy seeds.

In a medium bowl, combine the egg and sugar and beat with an electric mixer on high speed until light and fluffy, about 2 minutes. Reduce the mixer speed to medium and beat in the yogurt, remaining 4 tablespoons of butter, lemon juice, zest and vanilla until well incorporated, about 30 seconds. Fold the wet ingredients into the dry just until moistened and being careful not to over-mix. Divide the batter among the prepared muffin tins, filling each halfway.

Bake until the muffins are set and golden brown and a tester comes out clean, 14 to 16 minutes. Remove from the oven and use a toothpick to poke several holes in the top of each muffin. Brush each muffin generously with the lemon glaze. Allow the muffins to cool for 10 minutes in the tin and then transfer them to a wire rack to cool completely.

Lemon Glaze:

1/4 cup plus 2 tablespoons powdered sugar

2 tablespoons fresh lemon juice, strained

1/2 teaspoon vanilla extract

1/8 teaspoon almond extract

In a small bowl, combine ingredients and whisk to incorporate.