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This easy-to-prepare cookie was inspired by the penny-candy-store lemon drop. The candied lemon peel, available at specialty-food stores, adds a lemony crunch.

Source: Holiday Cookies 2001, Special Issue 2001




Recipe uses 2 cups sugar and 2 tablespoons finely chopped candied lemon peel instead of lemon candies.

Cook's Notes

To make your own candied lemon peel: Blanch lemon peel, then add it to a simple syrup (equal parts water and sugar); simmer 15 to 20 minutes. Remove from heat, and let steep overnight. Dry peel on a cooling rack, and then toss in sugar to coat. Store in an airtight container.

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