Over the Top Lemon Drop Candy Cookies
3 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter
1 tablespoon finely grated lemon zest
1 1/3 cups sugar
2 large eggs
1 teaspoon vanilla
1/2 teaspoon lemon extract
1 (4 ounce) package lemon drop candies, crushed
1 1/2 cup powdered sugar
3 tablespoons lemon juice
Preheat oven to 350 degrees. Mix flour, baking soda and salt; set aside.
Put sugar and lemon zest in the bowl of an electric mixer. Mix on medium speed 30 seconds. Add butter; mix until pale and fluffy, about 1 minute. Mix in eggs one at a time; add vanilla and lemon extract. Gradually add flour mixture, and mix until just combined. Stir in crushed lemon drop candies.
Roll into 1-inch balls, flatten slightly and bake on parchment-lined baking sheet for 8-9 minutes until edges start to brown and center is almost set. Let cool slightly on pan 1-2 minutes transfer cookies to cooling racks; let cool completely. (I put glaze on after I transferred. It flowed over the whole cookie easier).
Make glaze by mixing powdered sugar with lemon juice; then spread over cookie tops.