Lemon Nut Drop Cookies
Lemon Nut Drop Cookies combine zesty lemon flavors with crunchy walnuts and sweet custard chips, perfect for citrus lovers and those craving a delightful, chewy treat.
Ingredients
- 1 cup softened shortening ⓘ
- 1 cup sugar ⓘ
- 2 eggs ⓘ
- 2 teaspoons lemon extract
- 4 teaspoons lemon rind ⓘ
- 2 1/4 cups flour
- 1/2 teaspoon baking soda ⓘ
- 1 teaspoon salt ⓘ
- 1 cup lemon custard chips ⓘ
- 1 cup black walnuts ⓘ
- 1/2 cup butter or margarine softened ⓘ
- 1 cup sugar ⓘ
- 1 cup plus 2 tablespoons firmly packed brown sugar ⓘ
- 3 eggs
- 2 cups peanut butter ⓘ
- 3/4 teaspoon light corn syrup ⓘ
- 1/4 teaspoon vanilla extract ⓘ
- 4 1/2 cups regular oats uncooked ⓘ
- 2 teaspoons baking soda
Instructions
- Cream the softened butter; gradually add the sugars and beat well at medium speed of an electric mixer.
- Add eggs, peanut butter, lemon syrup, and vanilla; beat well.
- Stir in oats, baking soda, and salt; mix thoroughly.
- Fold in lemon custard chips and black walnuts.
- Pack dough into a 1/4-cup measure.
- Drop dough 4 inches apart onto lightly greased cookie sheets.
- Lightly press each cookie into a 3 1/2-inch circle with fingertips.
- Bake at 350°F for 12 to 15 minutes, until centers are slightly soft.
- Cool slightly on cookie sheets, then remove to wire racks and cool completely.
Tips & Substitutions
For a lighter texture, consider using a combination of butter and shortening. If you can't find lemon custard chips, white chocolate chips can be a delightful substitute. For an added zest, try incorporating a teaspoon of lemon juice into the batter. Make sure to measure the flour accurately to avoid dense cookies. For a twist, add a sprinkle of cinnamon for warmth.
Serving Suggestions
These Lemon Nut Drop Cookies are perfect alongside a warm cup of tea or coffee, making them a great companion for afternoon breaks. They also pair beautifully with Annette'S Coffee Cake for a delightful dessert table. Consider serving them with a dollop of lemon curd or a scoop of vanilla ice cream to enhance their citrusy flavor.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze the cookies in a single layer and then transfer them to a freezer-safe bag for up to three months. To reheat, simply microwave for a few seconds or warm in the oven at 300°F for a few minutes until soft.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Nut Drop Cookies contains roughly 490 calories, with 11g protein, 32g carbohydrates, and 38g fat. It is an excellent source of protein (22% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 597mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of nut in this recipe?
Yes, you can substitute black walnuts with pecans or almonds if preferred. Just keep in mind that this will alter the flavor slightly. For a nut-free version, simply omit the nuts entirely or replace them with seeds like sunflower seeds for added crunch.
What can I do if my cookie dough is too sticky?
If the dough is too sticky to handle, chill it in the refrigerator for about 30 minutes. This will firm it up, making it easier to drop onto the baking sheets. You can also lightly dust your hands with flour when shaping the cookies to prevent sticking.
How do I know when my cookies are done baking?
The cookies are done when the edges are lightly golden and the centers appear slightly soft. They will continue to firm up as they cool on the baking sheets. Avoid overbaking to ensure they remain chewy and flavorful.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).