Italian Lemondrop Cookies

By junerodgers

Ingredients

• Cookies
• No-Stick Cooking Spray
• 2 cups 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

Details

Servings 2

Preparation

Step 1

HEAT oven to 375ºF. 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.