Don't miss out on entering to win my giveaway, if you haven't already!
I wish I had found this cookie recipe at Christmas-time because it would have rounded out my holiday cookie tray quite nicely. I saw these in Better Homes & Gardens magazine and knew I wanted to make them, holidays or no holidays. Lemon Drops candies inside of cookies sounded insanely fabulous. I hadn't had Lemon Drops in years! What a perfect excuse to pop a few into my mouth.
In a large bowl, combine:
2 cups finely crushed shortbread cookies (I used Keebler)
1 cup confectioners' sugar
1/2 cup almonds, toasted and finely chopped
Place 2 large handfuls of Lemon Drops candies in a large Ziploc bag and finely crush the candies using a rolling pin. Add 1/2 cup of the crushed candies to the cookie mixture and mix well.
In a small bowl, combine:
2 tablespoons light corn syrup
2 tablespoons milk
2 tablespoons butter, melted
Add the corn syrup mixture to the cookie mixture and mix well.
Shape the dough into 1-inch balls.
Place 1/3 cup of confectioners' sugar in a small bowl. Roll the cookie balls in the sugar until well coated and place them on a large baking sheet.
Cover and chill in the refrigerator for 2 hours. Roll the balls in confectioners' sugar again before serving. If desired, garnish with finely crushed Lemon Drops candies.
To store, layer the cookies between sheets of wax paper in an airtight container and cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
I loved that the candies were incorporated into the cookies. That little bit of a crunch and lemony flavor were delightful!