Title: Lemon drops
 Categories: Cookies, Fruits
      Yield: 45 Servings
 
      1 c  Unsalted butter; softened
    1/2 c  Confectioner's sugar
      1    Egg yolk
      2 tb Fresh lemon juice
      1    Lemon; (juice, zest)
  2 1/4 c  All-purpose flour
           Sugar; (for dipping)
      1 ts Lemon zest

MMMMM------------------------LEMON GLAZE-----------------------------
    1/4 c  Confectioner's sugar
      1 tb Fresh lemon juice
 
  Preheat oven to 350 deg. Line cookie sheets with parchment paper or
  butter them. Cream butter and confec. sugar in large bowl of elec.
  mixer. Add egg yolk, 2 T. lemon juice and lemon zest and beat until
  smooth. Add flour and beat until well combined. Form dough into 1
  inch balls and place them about 2 inches apart on prepared sheets.
  Flatten each ball with the bottom of a glass dipped into granulated
  sugar to keep it from sticking to the dough. Bake cookies in middle
  of oven for about 13 mins., or until barely golden. Transfer to wire
  racks. As soon as they are cool enough to handle, dip top of each
  cookie in lemon glaze made with 1/4 c. confect. sugar and 1 T fresh
  lemon juice. Allow to cool completely and then store in airtight
  containers for up to 1 week or in the freezer for up to 2 months.
  Judy Garnett/NC PJXG05A