Pucker up.

Crispy outside, chewy inside, bite size cookies are perfect for a little pick-me-up.  If you like lemon poppy seed muffins, I would wager that you’ll like these little gems.  The recipe only makes about 18 cookies, so they’ll be gone before the guilt sets in.  In fact, I barely got a picture of these before they were gone. It’s pretty low effort, so why not try the recipe?

Lemon Poppy Drop Cookies

1 (7.6 oz) package lemon poppy seed muffin mix (I used Martha White brand)
1 tsp sugar
1 tsp. lemon juice
2 T. butter, softened
3 T. milk

 

Lemon Drop Icing
1/2 c. powdered sugar
1T. lemon juice

Preheat oven to 350°. Stir all ingredients in bowl (with a fork) until dough is formed. Put in cookie press or drop by teaspoonful onto ungreased baking sheet.  Bake for 7-10 minutes. Remove from oven and let cool 1-2 minutes. Combine icing ingredients in small bowl while they cool. Carefully remove cookies from cookie sheet and drizzle with lemon drop icing.