cookbook_challenge | Lemon drop cookies

I was in the mood for something crisp and lemony, so I thought I'd try this recipe from 1858. These are from page 602 of Wholesome Fare: A Sanitary Cookbook by Edmund and Ellen Delamere.

Lemon Drops.
Mix together a quarter of a pound of loaf-sugar, a quarter of a pound of butter, six ounces of flour, the yolk of one egg, a teaspoonful of cold water, and a little fine-minced lemon-peel. Drop lumps of this composition, the size of a walnut, on a buttered tin plate, and bake in a brisk oven.

The recipe calls for loaf sugar, this was a common form of sugar in the 19th century. Just use regular granulated sugar. It seemed a bit dry when I used only the yolk, so I went ahead and included the egg white as well. I used the zest from one lemon and instead of cold water, I used juice from that lemon. I baked them for 12 minutes at 350 F. I think next time I might use the rest of the juice with some confectioners sugar and make a thin glaze to drizzle over the top of the cookies.