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Italian Lemon Drop Cookies




Source of Recipe


Crisco






List of 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 1/4 stick 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 1/3 stick Crisco® Baking Sticks All-Vegetable Shortening
  
• 2 cups powdered sugar
  
• 1/4 cup warm milk
  
• 1 teaspoon lemon extract
  






Instructions



1. HEAT oven to 375ºF. Spray cookie sheet lightly with no-stick spray.
   
   
2. COMBINE flour, sugar, and baking powder in a large bowl. Cut in shortening. Stir in milk, egg and lemon extract. Mix until well blended.
   
   
3. ROLL dough into 1-inch balls with floured hands. Place the cookies on the baking sheet about 1-inch apart.
   
   
4. BAKE for 10-12 minutes or until golden color. Place cookie sheet on cooling rack. Cool completely.
   
   
5. PREPARE frosting while cookies are cooling. Combine shortening and sugar in a medium bowl using a pastry blender. Stir in warm milk, a little at a time, until the shortening is a good consistency to spread. Stir in lemon extract. Spread a thin layer of frosting on the cookies.
   
   
   






Final Comments


Yield: 2 dozen cookies