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Italian Lemon Drop Cookies

By: Crisco Baking Sticks®

"Little lemon cookies topped with lemon frosting are tart, tangy, and irresistible."

Rate/Review | Read Reviews (4)

Prep Time:
30 Min

Cook Time:
20 Min

Ready In:
50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 24 servings

Ingredients

Cookies:
Crisco® Original No-Stick Cooking Spray
2 cups Pillsbury BEST® All Purpose Flour
1/3 cup sugar
1 tablespoon baking powder
1/4 cup Crisco® All-Vegetable Shortening or 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 Crisco® Baking Sticks All-Vegetable Shortening*
2 cups powdered sugar
1/4 cup warm milk
1 teaspoon lemon extract

Directions

Heat oven to 375 degrees F. 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.

Footnotes

* 1/4 cup Crisco® All-Vegetable Shortening equals 1/4 stick Crisco® Baking Sticks All-Vegetable Shortening
* 1/3 cup Crisco® All-Vegetable Shortening equals 1/3 stick Crisco® Baking Sticks All-Vegetable Shortening