No-Bake Lemon Drop Cookies

Photo by Michele H.
Adapted from bhg.com

PREP TIME

30

minutes

TOTAL TIME

150

minutes

SERVINGS

--

servings

PREP TIME

30

minutes

TOTAL TIME

150

minutes

SERVINGS

--

servings

Adapted from bhg.com

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

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. 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. Cover and chill for at least 2 hours before serving. Roll balls again in powdered sugar mixture just before serving. Makes about 36 cookies. * 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.

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