Curried Chicken Salad
2 cups, cooked cubed chicken
1 medium apple, chopped
3/4 dried cranberries or cherries
1/2 cup thinly sliced celery
1/4 cup chopped pecans
2 Tblsp sliced green onions
3/4 cup mayo
2 tsp lime juice
1/2 tsp curry power or to taste
In a bowl combine first 6 ingredients. Combine mayo, lime juice, and curry powder. Add to chicken mixture and stir to coat. Cover and refrigerate at least 1 hour until ready to serve. Serve on bread with lettuce.
Lemon Drop Cookies
(makes about 4 dozen cookies)
1/2 cup butter
1 1/2 cups of granulated sugar
2 eggs
2 2/3 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup light sour cream
1 teaspoon lemon zest
1+ tablespoon lemon juice
Preheat oven to 375. In a large bowl and using an electric mixer, cream together butter and sugar until fluffy. Beat in eggs, one at a time. In another bowl or on a large piece of waxed paper, mix together flour,baking powder, baking soda and salt. One-third at a time and beating beating well after each addition, add flour mixture to egg mixture, alternating with sour cream. Stir in lemon zest adn lemon juice. Drop by teaspoonfuls, 1 1/2 inches apart, onto a parchment lined baking sheet.
Bake until lightly browned, about 10 minutes. Remove and cool on a wire rack. Frost with Lemon Frosting.
Lemon Frosting
6 tablespoons butter 2 1/2 cups powdered sugar 2 tablespoon lemon juice 1/2 teaspoon vanilla
In a saucepan melt butter. Stir in sugar, lemon juice, and vanilla. Add enough water to create a good spreading consistency.
(feel free to add more or less lemon juice to get the consistencies of dough and frosting that you need- I like things extra lemony)
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