Lemon Drop Cookies

Jan asked me to make these for the wedding and several people have asked me for the recipe so I am posting it so it will be easy to share.

2 cups sugar

1 1/2 cups butter

3 eggs 

1 tsp. vanilla extract

2 tsp. lemon extract

4 1/2 cups flour

1 1/2 tsp. baking soda

1 1/2 tsp.  baking powder

1 tsp. salt

zest of 2 lemons

3/4 cup crushed lemon drops  (1 6oz. pkg)

Glaze:     1 cup powdered sugar

               juice of 2 lemon

Heat oven to 350.  Cream first five ingredients.  Stir together dry ingredients and lemon zest and drops.  Add to mixer and mix until incorporated.  Roll into 1 inch balls.  Flatten tops.  Bake 8 to 12 minutes until lightly browned.  Let cool.  Mix together glaze ingredients and brush onto cookies.  

Oatmeal Gingersnaps

Oatmeal Gingersnaps

1 ½        ­6            9     cups       flour

1            4            6     cups       sugar

¾           3            4 ½ cups       oatmeal

1 tsp.      4 tsp.      2     Tbsp.      baking soda

1 tsp.      4 tsp.      2     Tbsp.      ginger

¼           1            1½ tsp.         ground cloves

¼           1            1½ tsp.         salt

¼           1            1½ cups       molasses

½           2            3     cups       butter, softened

1            4            6                   eggs

Sugar

                          

Stir together first 7 ingredients. Blend in butter, molasses and eggs.  Beat well with electric mixer.  Mixture will look crumbly but will hold together when squeezed.  Form into balls.  Roll in sugar.  Place 2" apart  on parchment covered cookie sheet.  Leave enough room, they spread.  Bake 325° 8 to 10 minutes. Do not over bake, center should look slightly soft.