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1
Preheat oven to 350F degrees.
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2
Line baking sheet with Silpat sheet if possible.
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3
Alternately, a good wipe of cooking oil sothe cookies will release.
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4
Using an electric mixer, cream butter and 1 cup sugar for 3 to 5 minutes, scraping down the sides of the bowl periodically.
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5
Your butter will be light and only a wee bit fluffy but the sugar should be fairly disolved.
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6
Add the egg and contine to beat until combined and the batter is somewhat fluffy.
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7
Add the finely grated zest of two lemons.
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8
(I love my microplane for this.)
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9
If you choose, add one or two drops of yellow food coloring.
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10
Quickly mix together the flour, baking soda and saltin a separate bowl or on a sheet of waxed paper.
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11
Add the dry ingredients to the wet and mix on medium speed for 20 seconds until they are just mixed together.
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12
Fold in the crushed lemon drops until distributed in the dough.
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13
Wrap the prepared dough in waxed paper and place in freezer for 30 minutes until firm.
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14
Place the remaining 1/3 cup of sugar in a smal, shallow bowl.
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15
Remove dough from freezer.
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16
Pinch off about a tablespoon and roll into a half inch ball.
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17
Roll ball in sugar until it is completely covered.
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18
Place cookies on sheets, spacing about 2 to 2 1/2 inches apart.
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19
(They do spread quite a bit.)
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20
Before baking, lightly press and flatten the balls with the bottom of a glass so that the cookies are about 1/4 inch thick.
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21
Bake cookies until they are lightly golden, 9-10 minutes.
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22
After they comeout of the oven, allowthem to coolabout 2 minutes before transfering to wire rack to cool.
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23
Slide the spatula under the cookie carefully torelease any candy bits that may cause the cookie to stick to the sheet.
