Lemon Drop Cookies!

I got this recipe from the cookie issue of Taste of Home back in December. Lemon squares in cookie form.  Sweet, refreshing, and the perfect end to any meal.  Yum!

Lemon Drop Cookies
Yield: About 3.5 dozen
1/2 cup butter, softened
3/4 cup sugar
1 egg
1 Tbsp. half-and-half
1 tsp. grated lemon peel
1 & 1/2 cups all-purpose flour
1/2 cup finely crushed lemon drops (I used a food processor to crush the lemon drops)
1 tsp. baking powder
1/4 tsp. salt

1. Cream butter and sugar until light and fluffy.  Beat in the egg, cream and peel.
2. Combine the flour, lemon drops, baking powder, and salt.  Gradually add to the creamed mixture and mix well. (One tip: Make sure to use the lemon drops as soon as possible because they tend to clump together and harden)
3. Drop by rounded teaspoonfuls 3 in. apart onto greased baking sheets. Bake at 350 degrees for 8-10 minutes or until edges are lightly browned. (I kept the batch I made for about 12 minutes, and the cookies were still softer than I expected.) Cool for 2 minutes before removing to wire racks.

The cookies are nice and chewy, especially when warm.