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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

No-Bake Lemon Drops

Makes: 36 servings Yield: about 36 cookies
Prep 30 mins Chill 2 hrs
No-Bake Lemon Drops
Ingredients
  • 2  cups  finely crushed shortbread cookies (about 7 ounces)
  • 1  cup  powdered sugar
  • 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  cup  powdered sugar
  • 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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