Italian Lemon Drop Cookies

Recipe by Crisco Recipes
READY IN: 40mins
SERVES: 42
UNITS: US

INGREDIENTS

Nutrition
  • Cookies
  • Crisco® Original No-Stick Cooking Spray
  • 2
    cups Pillsbury BEST® All Purpose Flour
  • 13
    cup sugar
  • 1
    tablespoon baking powder
  • 14
    stick Crisco® Baking Sticks All-Vegetable Shortening or 1/4 cup Crisco® All-Vegetable Shortening
  • 12
    cup milk
  • 1
    large egg, beaten
  • 2
    teaspoons lemon extract
  • Frosting
  • 13
    stick Crisco® Baking Sticks All-Vegetable Shortening or 1/3 cup Crisco® All-Vegetable Shortening
  • 14
    cup warm milk, divided
  • 1
    teaspoon lemon extract
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DIRECTIONS

  • HEAT oven to 375ºF. Coat baking sheet lightly with no-stick cooking spray. Combine flour, sugar and baking powder in a large bowl. Add shortening. Beat with electric mixer on low speed until shortening is completely blended into flour mixture. Add milk, egg and lemon extract, mixing just until blended.
  • ROLL dough into 1-inch balls. Place 1-inch apart on prepared baking sheet. Bake 10 to 12 minutes or until lightly browned. Cool completely on baking sheet on wire rack.
  • For frosting, BEAT powdered sugar, shortening, 2 tablespoons warm milk and lemon extract in medium bowl with electric mixer on low speed until blended. Beat in additional warm milk, a little at a time, until desired consistency. Spread on top of cookies.
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