Recipes and Cooking Lemon Crispies 3.9 (10) By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 30 mins Freeze Time: 15 mins Bake Time: 7 mins Total Time: 52 mins Servings: 54 Yield: 54 cookies Jump to Nutrition Facts Ingredients 1 ½ cup sugar-sweetened lemonade mix 1 cup white baking pieces 2 cup all-purpose flour 2 teaspoon baking soda ¼ teaspoon salt ⅓ cup very finely crushed lemon drops Directions 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. 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. Rate it Print Nutrition Facts (per serving) 75 Calories 3g Fat 12g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 54 Calories 75 % Daily Value * Total Fat 3g 4% Saturated Fat 2g 10% Cholesterol 10mg 3% Sodium 80mg 3% Total Carbohydrate 12g 4% Total Sugars 8g Protein 1g Vitamin C 1.9mg 10% Calcium 11mg 1% Iron 0.2mg 1% Potassium 8mg 0% Folate, total 9.4mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.