Recipe by Kim D.
Like most Italian cookies, these lemon drop cookies aren't too sweet. The perfect summer-time treat or a great addition to your holiday cookie tray!
Top Review by FairyCakes
I remember having these little cookies as a child. I was looking forward to making these but was afraid that I wouldn't find a recipe that reflected my memories. I tried this one and it was perfect. What a delightful cookie. My husband who really isn't a lemon fan even loves them!
I made some changes to the recipe. Since I did not have vegetable shortening, I used butter instead and they came out just fine. :)
I also love how these can be classified as a low fat cookie (in my opinion). They don't require much fat at all and you get 24 decent sized treats!
These are much better than bakery Anginetti and so easy to make! Thanks for reading!
- 118.29 ml sugar
- 59.14 ml vegetable shortening
- 3 large eggs
- 7.39 ml lemon extract
- 473.18 ml all-purpose flour
- 7.39 ml baking powder
- 0.59 ml salt
- 709.77 ml confectioners' sugar
- 59.14 ml water
- 4.92 ml lemon extract
Directions See How It's Made
- Preheat oven to 350°F.
- For cookies, cream together sugar and shortening.
- Add eggs and lemon extract and beat well.
- Add flour, baking powder and salt; Mix well.
- The dough should be soft and sticky.
- With a small cookie scoop, drop dough onto a slightly greased cookie sheet or baking stone, spacing them about 2-inches apart.
- Bake for about 12-15 minutes, or until firm and lightly brown.
- Remove cookies from cookie sheet and allow to cool completely on wire racks.
- For frosting, combine confectioners' sugar, water and lemon extract and mix until smooth.
- Frost the tops of each cookie with a metal spatula.
- Allow cookies to dry before stacking.
- Store in an airtight container.
- ~NOTE~If you want to freeze the cookies, freeze unfrosted and frost once thawed.