Bbstx, no, I don't raise ducks. But I have a very good friend that does, And she very generously shares the eggs with me, She knows how much I love them. I can't answer your question about baking with them, These cookies were the first time I've tried it. I am very selfish with them, And mostly just eat them soft boiled. They have much larger yolks than hen eggs, And the yolk is my favorite part. And being organic and free range, Both color and flavor are wonderful! As for lightly beating one And measuring out part of it, I'm sure that could be done. But that would leave some duck egg to go to waste, (I'd probably put it in the frig & forget it). And to my way of thinking, They are far too good to waste even a drop. And I really don't think the extra egg hurt a thing in the cookies. Wouldn't using zest in the powdered sugar for coating Cause it to kind of 'clump'? I didn't think that would look as nice. The Koolade powder makes a nice smooth coating, And a very good lemon flavor. Lots of 'pucker power' :>) Rusty

I can't help with the cookies but this frosting I use on lemon cookies would probably work. Sometimes I frost the whole cookie and sometimes jut plop a dab on top, as in the photo. I would add some grated lemon peel if I was using them with gingersnaps. FROSTING: 1 cup confectioners sugar 2 Tbs. melted butter 1 Tbs. lemon juice

If you ever want a crispier cookie to try, this one's good. It's the one from Land O'Lakes I mentioned: SLICE & BAKE LEMON CRISPS (6 1/2 dozen) 3/4 cup Land o Lakes unsalted butter, softened 1 cup sugar 1 egg 1 TBL grated lemon peel 1 1/2 cups flour Sugar or powdered sugar Combine butter & sugar in large mixer bowl. Beat at medium speed, scraping bowl often until creamy (1-2 minutes.) Add egg & lemon peel; continue beating until well mixed (1-2 minutes.) Reduce speed to low; add flour. Beat until soft dough forms (2-3 minutes.) Divide dough in 1/2. Shape each 1/2 into 8" log (1 1/2" diameter) on lightly floured surface. Wrap tightly in plastic food wrap. Refrigerate until firm, 2 hours or overnight. Heat oven to 350°. Cut rolls into 1/8-1/4" slices with sharp knife. Place 1" apart onto ungreased cookie sheets. Bake 8-12 minutes or until edges are very lightly browned. Let stand 1 minute; remove from cookie sheet. Roll cookies in sugar while still warm & again when cool. Variation: Stir 1/3 cup finely chopped almonds into dough after mixing in flour.~~ You can freeze the rolls of dough & use as needed, if you like.

Thanks, Sherri. I'm going to try this one first: Yield: about 2 dozen cookies Prep Time: 15 minutes Cook Time: 20 minutes Cranberry Butter Cookies with Lemon Glaze Ingredients: For the cookies: 3 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1 cup (2 sticks) unsalted butter, softened 1 cup powdered sugar 1 large egg yolk 1/4 cup freshly squeezed lemon juice 1/2 teaspoon vanilla extract 1/3 cup coarsely chopped dried cranberries For the glaze: 1 ½ cups powdered sugar 1 tablespoon lemon juice, plus more as needed 1 teaspoon lemon zest Directions: Preheat the oven to 350 degrees. Line two cookie sheets with parchment paper. To make the cookies: In a small bowl, whisk together the flour, baking powder and salt; set aside. Use an electric mixer to cream the butter and 1 cup of the sugar until light and fluffy, about 3 minutes. On low speed, mix in the egg yolk, lemon juice and vanilla until incorporated. Add the dry ingredients, mixing on low speed just until combined. Gently fold in the dried cranberries. If the dough is crumbly, use your hands to knead the dough gently until it comes together. Roll the dough into 1-inch sized balls and place 1 to 2 inches apart on the prepared cookie sheets. Bake for 18 to 20 minutes, or until lightly golden brown. Remove from the oven and allow to cool. To make the glaze: In a small bowl, whisk together the sugar, lemon juice and lemon zest. Drizzle the glaze over the cookies or dip the tops of the cookies into the glaze. Store in an airtight container for up to 1 week (or freeze until ready to eat!) SOURCE: RecipeGirl.com