---------- Recipe via Meal-Master (tm) v8.02
  
       Title: LEMON DROPS
  Categories: Cookies, Fruits
       Yield: 45 servings
  
       1 c  Unsalted butter; softened
     1/2 c  Confectioner’s sugar
       1    Egg yolk
       2 tb Fresh lemon juice
       1    Lemon; (juice, zest)
   2 1/4 c  All-purpose flour
            Sugar; (for dipping)
       1 ts Lemon zest
 
 ------------------------LEMON GLAZE------------------------
     1/4 c  Confectioner’s sugar
       1 tb Fresh lemon juice
  
   Preheat oven to 350 deg. Line cookie sheets with
   parchment paper or butter them. Cream butter and
   confec. sugar in large bowl of elec. mixer. Add egg
   yolk, 2 T. lemon juice and lemon zest and beat until
   smooth. Add flour and beat until well combined. Form
   dough into 1 inch balls and place them about 2 inches
   apart on prepared sheets. Flatten each ball with the
   bottom of a glass dipped into granulated sugar to keep
   it from sticking to the dough. Bake cookies in middle
   of oven for about 13 mins., or until barely golden.
   Transfer to wire racks. As soon as they are cool
   enough to handle, dip top of each cookie in lemon
   glaze made with 1/4 c. confect. sugar and 1 T fresh
   lemon juice. Allow to cool completely and then store
   in airtight containers for up to 1 week or in the
   freezer for up to 2 months. Judy Garnett/NC PJXG05A
  
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