Rating: 4 stars
10 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
  • 10 Ratings
Source: Better Homes and Gardens

Gallery

Credit: Andy Lyons

Recipe Summary

freeze:
15 mins
bake:
7 mins
total:
52 mins
prep:
30 mins
Servings:
54
Yield:
about 54 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 1-quart jar layer lemonade mix, 1/2 cup of the white baking pieces, the flour, baking soda, salt, and the remaining 1/2 cup baking pieces, tapping jar gently as you layer; fasten lid. Place crushed lemon drops in a small resealable plastic bag; seal bag and tie or attach it to jar. Include directions for making cookies with gift.

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To Make Cookies:

Set aside bag of crushed lemon drops. Empty the contents of the jar into a large bowl. Stir in 2 eggs, 1/4 cup softened butter, and 1/4 cup canola oil until combined (knead dough if necessary to combine). Shape dough into 1-inch balls. Roll balls in crushed lemon drops to coat. Freeze balls for 15 minutes. Preheat oven to 350°F. Line a cookie sheet with parchment paper. Place balls 3 inches apart on the prepared cookie sheet. Bake for 7 to 8 minutes or until lightly browned. Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack; cool.

To Make Ahead:

Store jar of mix in a cool, dry place for up to 1 month.

To Store:

Layer cookies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months.

Nutrition Facts

75 calories; fat 3g; cholesterol 10mg; saturated fat 2g; carbohydrates 12g; mono fat 1g; sugars 8g; protein 1g; vitamin a 36.3IU; vitamin c 1.9mg; niacin equivalents 0.3mg; folate 9.4mcg; sodium 80mg; potassium 8mg; calcium 11mg; iron 0.2mg.
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