A Bit of Italy Lemon Drop Cookies
- Ready In:
- 40mins
- Ingredients:
- 12
- Yields:
-
36 cookies
- Serves:
- 36
ingredients
-
Cookie Dough
- 2 cups all-purpose flour
- 1⁄3 cup sugar
- 1 tablespoon baking powder
- 1⁄4 cup shortening
- 1⁄2 cup milk (I used 1% milk)
- 1 egg, beaten
- 4 teaspoons fresh lemon juice
-
Cookie Frosting
- 2 cups powdered sugar
- 1⁄3 cup butter, softened (do not use margarine)
- 1⁄4 cup milk, warmed (divided amount)
- 2 teaspoons lemon juice
- 1 teaspoon lemon peel, finely grated (optional)
directions
- Preheat oven to 350°F Spray baking pans with a non-stick spray or line with parchment paper.
- Combine flour, sugar and baking powder in a large mixing bowl.
- Beat in shortening with mixer on low speed until completely blended into flour. Add the milk, egg and lemon juice, mixing just until blended.
- Roll or use a small cookie scoop to get 1-inch cookie dough balls and place 1 inch apart on baking sheet.
- Bake 10-12 minutes or until lightly browned. Remove from oven and let set for at least 5 minutes before moving to a cooling rack. Cool completely.
- When cookies are completely cool, make the frosting by beating the powdered sugar, butter, 2 tbls of the warmed milk, lemon juice and peel (if using) in a bowl with mixer on low speed until blended. Gradually add in extra warm milk until you get the consistency of the frosting you want.
- Spread on top of cookies and let set completely before storing.
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RECIPE SUBMITTED BY
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