Italian Lemon Drop Cookies

By kmad

These Italian Lemon Drop Cookies don't skimp on the good stuff—shortening adds richness and texture to these classic little cookies.

Ingredients

• COOKIES:
• Crisco® Original No-Stick Cooking Spray
• 2 cups Pillsbury BEST® all-purpose flour
• 1/3 cup sugar
• 1 tablespoon baking powder
• 1/4 cup Crisco® All-Vegetable Shortening or 1/4 Stick-Crisco® Baking Sticks All-Vegetable Shortening
• 1/2 cup milk
• 1 large egg, beaten
• 2 teaspoons lemon extract
• FROSTING:
• 1/3 cup Crisco® All-Vegetable Shortening or 1/3 stick Crisco® Baking Sticks All-Vegetable Shortening
• 2 cups powdered sugar
• 1/4 cup warm milk
• 1 teaspoon lemon extract

Preparation

Step 1

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.