• 4 TBSP. Unsalted butter, room temperature
• 1 ½ cups sugar (divided)
• 2/3 cup of all-purpose flour
• 1 large egg
• Zest of two lemons finely chopped
• ¼ tsp. baking soda
• Pinch of salt
• 1/3 cup lemon drops (2 oz. of whole candies) crushed

1. WAIT to heat oven to 350 degrees. Line two baking sheets with Silpat or parchment paper.

2. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and 1 cup sugar until light and fluffy, 3 to 5 minutes, scraping down sides of bowl twice. Add egg; mix on high speed until combined. Add lemon zest, and beat to combine.

3. In a large bowl, whisk together flour, baking soda, and salt. Add to butter mixture, and mix on medium-low speed until combined, about 20 minutes. Add candy, and mix to combine. Transfer dough to a sheet of plastic wrap. Freeze until firm, about 30 minutes.

4. Pour remaining ½ cup sugar into a bowl. Shape the dough into ½ inch balls. Drop each ball into sugar and roll to coat. Use sugar to keep dough from sticking to hands.

5. Working in batches, place sugared balls on prepared baking sheets, spaced 2 inches apart. Gently press balls with glass dipped in sugar to flatten to ¼ inch thickness. Transfer remaining dough to refrigerator.

6. Bake cookies just until golden, about 10 minutes. Transfer to a wire rack to cool. Repeat with remaining dough. Store in an airtight container up to 2 weeks.

Note: This cookie is real easy to over bake, watch closely.

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