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Italian Lemon Drop Cookies Recipe

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This recipe for Italian Lemon Drop Cookies is from The Bake Shop, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
CriscoŽ Original NoStick Cooking Spray
2 cups all purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/4 cup CriscoŽ All Vegetable Shortening
1/2 cup milk
1 large egg, beaten
2 teaspoons lemon extract

FROSTING:
1/3 cup CriscoŽ All Vegetable Shortening
2 cups powdered sugar
1/4 cup warm milk
1 teaspoon lemon extract
Directions:
Directions:
Heat oven to 375°F. Spray cookie sheet lightly with no-stick spray. Combine flour, sugar, and baking powder in a large bowl. Cut in shortening. Stir in milk, egg and lemon extract. Mix until well blended. Roll dough into 1-inch balls with floured hands. Place the cookies on the baking sheet about 1-inch apart. Bake for 10-12 minutes or until golden color. Place cookie sheet on cooling rack. Cool completely. Prepare frosting while cookies are cooling. Combine shortening and sugar in a medium bowl using a pastry blender. Stir in warm milk, a little at a time, until the shortening is a good consistency to spread. Stir in lemon extract. Spread a thin layer of frosting on the cookies. Makes 2 dozen.

 

 

 

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