Ingredients
1/2
cup lemon drop candies
1
cup butter or margarine, softened
1/2
cup powdered sugar
1
teaspoon grated lemon peel
1
teaspoon lemon extract
2 1/4
cups Gold Medal™ all-purpose flour
1/4
teaspoon salt
Additional powdered sugar
Preparation
Heat oven to 400°F. Crush lemon drops in food processor or blender. In large bowl, beat butter, 1/2 cup powdered sugar, the lemon peel and lemon extract with electric mixer on medium speed, or mix with spoon. Stir in flour, 1/4 cup of the crushed lemon drops and the salt.
Shape dough into 1-inch balls. Place about 2 inches apart on ungreased cookie sheet.
Bake cookies 8 to 9 minutes or until set but not brown. Immediately remove from cookie sheet; roll in powdered sugar. Cool 10 minutes; roll in remaining crushed lemon drops. Cool completely on wire rack, about 30 minutes. Reroll in crushed lemon drops if desired.
