The lemon drop are a two step project because you need to candie the lemon peel first, unless you can find it already made
(but it won't be as good)
Make a 50%/ 50% simple syrup (half water and half sugar)
Simmer thin strips of lemon peel in the syrup for 20 minutes, turn off heat and cover. Let sit in that overnight. The next morning, take the peels a few at a time, coat them in sugar by rolling in it, and dry the peel on a cooling rack. It might take a few days depending on the humidity, but once made they store in a closed jar for later use.
Lemon drop Wafer Cookie
(makes about 24 cookies)
1/2 stick or 1/4 cup good cannabutter, room temp. (adjust for 24 doses by adding regular butter if the cannabutter is more potent)
1 cup sugar in recipe plus more to roll the cookies in.
1 large egg
Zest of 2 lemons
2/3 cup all purpose flour
1/4 tsp baking soda
pinch of salt
2 tblsp finely chopped candied lemon peel
Preheat oven to 350 degrees F
Line 2 baking sheets with nonstick silpats
Cream the butter and sugar untill light and fluffy, (3-5 min) scrape the sides back down twice.
Add egg, mix on high and then add zest and mix to combine.
In a separate bowl whisk together flour, baking soda, salt, and the chopped candied lemon peel. Add this to the butter mixture and mix on medium low to combine (about 20 seconds)
Remove dough to a sheet of plastic wrap, cover well and chill about 15-20 minutes until firm.
Pinch off dough and roll into 1" balls. Drop the ball into sugar and roll around to coat completely. Place on silpat sheets about 2" apart. Press lightly to flatten slightly.
Bake until just golden, about 10 minutes. let cool on a rack.
These are not "diet" cookies, and be careful, because you will want more than one. Make the dose accordingly. They flatten out to a wafer from all the butter. These tend to stick together if you are storing them. Eat in a few days as they do not keep well unless frozen.