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  • Writer's pictureDairy Keen

Lemonhead Cookies

My cousin makes these AWESOME cookies. She has tweaked the recipe to make them perfect. Can’t wait for Christmas! Cookie Time!

Lemonhead Cookies

½ Cup Lemonheads Candies or Lemon Drop candies 1 Cup Butter, room temperature 1 Cup Sugar ½ Cup Brown Sugar, packed Zest of 1 lemon 2 Eggs 2 teaspoons of Lemon Extract or Lemon Emulsion ½ teaspoon Salt 1 Teaspoon Baking Soda 2 ¾ Cups All-purpose Flour

Place the lemonhead candies into a zip lock bag. With a mallet or hammer hit each candy. You are trying to crack them in half, not pulverize them. Set aside.

Preheat oven to 350 degrees. Line three cookie sheets with parchment paper.

In a mixer bowl, cream together the Butter, sugars, and lemon zest. Cream together until light in color and fluffy. Add the eggs and lemon extract. Beat until combined.

In another bowl combine the salt, baking soda, flour. Add to the creamed sugar mixture. Stir until combined. Add the crushed lemon candies.

Scoop the dough by teaspoon full onto the baking sheet about 2 inches apart. There should be 12 cookies per pan, and make about 36 cookies.

Bake for 10-12 minutes. Remove from oven and allow to cool for only 5 minutes. Remove from paper to a cooling rack. It is important to remove from the paper to the cooling rack when they hot, or they will stick to the paper as the lemonheads cool. Also the lemonheads will be very hot and will burn you, so resist the temptation and wait to eat until they are cool.

To make Gluten Free use Gluten Free flour mix and 1 teaspoon of xanthium gum.

Lemon Emulsion is available at the Gygi Company in Salt Lake


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