No-Bake Lemon Drops

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38 users rated this recipe an average rating of 3.5
  • Makes: 36 servings
  • Yields: about 36 cookies
  • Prep: 30 mins
  • Chill: 2 hrs
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No-Bake Lemon Drops
Ingredients
2
cups finely crushed shortbread cookies (about 7 ounces)
1/2
cup almonds, toasted and finely chopped
1/2
cup finely crushed lemon drop candies*
2
tablespoons light-colored corn syrup
2
tablespoons milk
2
tablespoons butter, melted
1/3
1
tablespoon finely crushed lemon drop candies
Directions
  1. In a large bowl, stir together the crushed cookies, the 1 cup powdered sugar, the almonds, and the 1/2 cup crushed candies. In a small bowl, stir together corn syrup, milk, and melted butter. Stir the corn syrup mixture into the cookie mixture until well combined.
  2. Shape cookie mixture into 1-inch balls. In a small bowl, combine the 1/3 cup powdered sugar and the 1 tablespoon crushed candies. Roll balls in powdered sugar mixture. Place on a large baking sheet or tray.
  3. Cover and chill for at least 2 hours before serving. Roll balls again in powdered sugar mixture just before serving. Makes about 36 cookies.
From the Test Kitchen
*

Place lemon drops in a heavy resealable plastic bag. Use a meat mallet or a rolling pin to coarsely crush the lemon drops. Transfer coarsely crushed lemon drops to a food processor. Cover and process until finely crushed.

Place cookies in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze up to 3 months.

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