I developed this recipe after deciding one day I wanted an Italian lemon cookie that used marscarpone cheese in it. Even though the zest & juice of one lemon is used there is an overall subtly of the lemon. The marscarpone works against the tart lemon, causing the lemon to have a softness to that is melt in your mouth perfection. I am a lemon lover but I don’t want to pucker up every time & look like I’m ready to fall over after I take a bite of a cookie, but this cookie is just right. The cookies are more of a biscuit-cookie and have a soft lemon sweetness is perfect with a cup of coffee, tea or nice glass of white wine after dinner. It’s a big hit at our house.
Italian Lemon Drop Cookies
4 Cups of Flour
4 Ounces Marscarpone Cheese
2 ½ Teaspoons Baking Powder
3 Large Eggs
¾ Cup Sugar
4 ounces Butter
1 Lemon (zest & juice)
1 Cup Milk
1 Tablespoon Vanilla
Bake in Oven at 350 Degrees for about 15–17 minutes
Topping for Cookies:
Powder Sugar
Makes 20–24 large cookies.
A few tips when you make them.
Mix all your wet ingredients together first, start with the butter & after it’s been whisked until creamy add your sugar, eggs, milk, vanilla, cheese, & then both the lemon zest & juice. Add them ONE ingredient at a time to fully incorporate.
When you juice your lemon, even if you do it by hand. I recommend doing it over a separate dish & then pouring that in to your mixer bowl (the picture above is about 1/2 of the lemon juice needed). Turns out lemon seeds in your cookies are not appreciated by others.
Sift your flour & baking powder together. After you sift slowly it’s always best to add these in with your other ingredients SLOWLY or a little at a time. Makes everything incorporate better & you don’t get a bunch of flour flying up in your face or all over your kitchen.
I used an ice cream scoop to scoop out these cookies. It’s a little easier because the cheese does make the dough a little sticky.
And I place it on parchment (wax) paper to bake.
Use the parchment paper that you baked on to catch any extra powder sugar & don’t forget to enjoy the cookies! Just don’t eat a million for breakfast.
{ 11 comments… read them below or add one }
Holy cow. Those look scruptious!! Stopping by from SITS!
and scrumptious was misspelled. LOL Sorry! Baby started crying and I hit submit instead of right click to fix it. Have a great day!
These look like the perfect cookie for Spring! I think I’ll be trying them soon!
I love lemon bars but they can be a pain to make. These look divine! Thanks for posting the recipe, going to print it out now.
In from SITS…
I am so saving this one. I am most addicted to anything lemon. Thanks lady!
I think it’s amazing you can create recipes. I suck at it.
Those look SO good! Thanks for the recipe – I think I’m going to try making them! YUM!
popping over from sits, love the lemon drop recipe, am now following you.
All the best, Coryanne
http://housewifebliss.blogspot.com
Are you sure 4 cups of flour,that is lots of flour.
Yes definitely 4 cups of flour…fantastic recipe…it is reminiscent of muffin tops…any ideas on how to add more ‘lemony’ flavor into them?
I would think adding more lemon juice would make more of “lemony” flavor (you could add the juice of another lemon or more until you have the flavor you like), if you don’t want to juice more lemons you could always convert the recipe over the using lemon extract.
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