1 cup butter, softened
3/4 cup sugar
1 tablespoon lemon juice
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon kosher salt
1/2 cup finely crushed Lemon Drop candies
Cream together butter and sugar on medium speed with a stand mixer or hand mixer. Add egg and mix again until fully encorporated, then lemon juice.
In a medium bowl, combine flour, baking powder, and kosher salt. Whisk together to combine and aerate.
Crush lemon drop candies. You can use a food processor, but I went for the old fashioned route – a ziploc bag and a hammer. It worked fine. Mix the crushed candies into the flour mixture and whisk again.
Add flour mixture to butter mixture in stages, mixing after each addition.
Refrigerate dough for at least 20 minutes. When dough is chilled, preheat the oven to 350°F and line a baking sheet with parchment paper.
Using a small cookie scoop, portion out dough balls, placing them about 2″ apart on the cookie sheet. Bake for exactly 10 minutes, or until the edges of the cookies are slightly golden.
Remove from the oven and allow to cool slightly before moving to a cooling rack.
Notes: I goofed on this recipe and added double the butter. The original recipe calls for 1/2 a cup. But, I loved the chewy, flat texture of the cookies, so I left it as is. Feel free to revert to the original amount if desired.