Lemon Crispies

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  • Makes: 54 servings
  • Serving Size: 1 cookie
  • Makes: about 54 cookies
  • Prep: 30 mins
  • Freeze: 15 mins
  • Bake: 7 mins 350°F per batch

Lemon Crispies

Directions

  1. 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.

From the Test Kitchen

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 degrees 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.

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Nutrition Facts (Lemon Crispies)

  • Per serving:
  • 75 kcal ,
  • 3 g fat
  • (2 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 10 mg chol. ,
  • 80 mg sodium ,
  • 12 g carb. ,
  • 0 g fiber ,
  • 8 g sugar ,
  • 1 g pro.
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