They are perfect for an afternoon tea -- even a "tea for one" in the breakfast room.
They're an easy cookie to make and the recipe makes a lot -- good for many afternoons of tea.
And Earl Grey is the perfect tea to accompany a ginger cookie. With a slice of lemon, please.
The cookies are dredged in sugar and cinnamon after baking. And you can't eat "just one"!
LEMON DROP COOKIES
grated peel of 1 lemon
1 cup butter
2 cups light brown sugar
1/3 cup sour cream
1 t. vanilla
1 t. lemon extract
3 1/2 cups flour
1 T. ground ginger
2 t. soda
2 t. cream of tartar
1 t. salt
Cream the butter and sugar together until light and fluffy. Add to the butter/sugar mixture, the sour cream, eggs, vanilla, lemon extract and lemon rind. Beat until smooth. Sift together the flour, ginger, soda and cream of tartar and salt. Add to the batter and mix together well. With a small teaspoon, dip out small amounts of dough and roll in the hands into small balls, less than an inch in diameter. Place about 1 1/2 inches apart on buttered cookie sheets. Bake in a slow oven (325) about 15 minutes or until lightly brown.
Remove carefully from pan at once and dip each cookie into a mixture of 1/2 cup light brown or white granulated sugar and 1 1/2 t. cinnamon. Shake off excess and cool on wire racks.