Ingredients for Italian Lemon Drop Cookies
- non-stick cooking spray, as needed
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 teaspoons baking powder
- 1 1/4 cups vegetable shortening
- 1/2 cup milk (for cookies) + 2-3 tablespoons warm milk (for frosting)
- 1 large egg
- 2 teaspoons lemon extract
- 2 cups powdered sugar
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How to Make Italian Lemon Drop Cookies
- Preheat oven to 375°F (190°C).
- Lightly grease a baking sheet with non-stick cooking spray.
- In a large bowl, whisk together 2 1/2 cups all-purpose flour, 1 1/2 cups granulated sugar, and 2 teaspoons baking powder.
- Add 1 cup Crisco shortening.
- Beat with an electric mixer on low speed until the shortening is fully incorporated into the flour mixture.
- Add 1/2 cup milk, 1 large egg, and 1 teaspoon lemon extract. Mix on low speed just until combined. Do not overmix.
- Roll the dough into 1-inch balls.
- Place the balls 1 inch apart on the prepared baking sheet.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Let the cookies cool completely on the baking sheet on a wire rack before frosting.
- **For the frosting:** In a medium bowl, beat 2 cups powdered sugar, 1/4 cup Crisco shortening, and 2 tablespoons warm milk together with an electric mixer on low speed until smooth.
- Gradually add more warm milk, 1 tablespoon at a time, until you reach your desired frosting consistency.
- Stir in 1 teaspoon lemon extract.
- Spread the frosting evenly over the cooled cookies.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
28g
Fat
0g
Carbs
4g
