Lemon Drop Cookies to pair with any Black Tea
This recipe is inspired and modified by the legendary Sarabeth's Kitchen in NYC. The original recipe calls for the use of shredded wheat cereal which I do not have as a staple in the pantry, so exchanged crispy cornflakes and happy with the results. The sugar amount was also decreased by a half, and the sweetness level is perfect to pair with your favorite tea. The hint of lemon zest sings through the cookie. I chose our Earl Grey for a complementary citrus bergamot combination, but any of our black teas will do as always. Perfect for breakfast, afternoon tea time, or for another flavor to add to your holiday cookie baking assortment.