Italian Lemon Drop Cookies

Name: Italian Lemon Drop Cookies
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 24
Cuisine: Mediterranean, Italian, European
Ingredients: 473 milliliters Pillsbury BEST® All Purpose Flour; 1 Tbsp baking powder; 1 large egg, beaten; 1 teaspoon lemon extract; 59 milliliters warm milk; 118 milliliters milk; 473 milliliters powdered sugar; 79 milliliters sugar; 79 milliliters Crisco® All-Vegetable Shortening or Crisco® Baking Sticks All-Vegetable Shortening

Need a vegetarian dessert? Italian Lemon Drop Cookies could be an amazing recipe to try. One serving contains 120 calories, 2g of protein, and 3g of fat. This recipe serves 24. 207 people found this recipe to be flavorful and satisfying. Plenty of people really liked this Mediterranean dish. From preparation to the plate, this recipe takes around 50 minutes. A mixture of powdered sugar, warm milk, egg, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Heat oven to 375 degrees F. Coat baking sheet lightly with no-stick cooking spray.

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Cooking Spray

Equipment you will use

Baking Sheet

Oven

Combine flour, sugar and baking powder in a large bowl.

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Baking Powder

All Purpose Flour

Sugar

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Bowl

Add shortening. Beat with electric mixer on low speed until shortening is completely blended into flour mixture.

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Shortening

All Purpose Flour

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Hand Mixer

Add milk, egg and lemon extract, mixing just until blended.

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Lemon Extract

Milk

Egg

Roll dough into 1-inch balls.

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Dough

Roll

Place 1-inch apart on prepared baking sheet.

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Baking Sheet

Bake 10 to 12 minutes or until lightly browned. Cool completely on baking sheet on wire rack.

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Baking Sheet

Wire Rack

Oven

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.

Ingredients you will need

Powdered Sugar