Italian Lemon Drop Cookies

These Italian Lemon Drop Cookies don't skimp on the good stuff—shortening adds richness and texture to these classic little cookies.
Photo by kimber m.
Adapted from tasteofhome.com

PREP TIME

15

minutes

TOTAL TIME

30

minutes

SERVINGS

24

servings

PREP TIME

15

minutes

TOTAL TIME

30

minutes

SERVINGS

24

servings

Adapted from tasteofhome.com

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

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.

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