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Italian Lemon Drop Cookies

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

24 ServingsPrep Time: 30 min Cook Time: 20 min

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

Directions

Heat oven to 375°F. Spray cookie sheet lightly with no-stick
spray.
Combine flour, sugar, and baking powder in a large bowl. Cut in
shortening. Stir in milk, egg and lemon extract. Mix until well
blended.
Roll dough into 1-inch balls with floured hands. Place the cookies on

2 of 2

Italian Lemon Drop Cookies (continued)

Directions (continued)

the baking sheet about 1-inch apart.
Bake for 10-12 minutes or until golden color. Place cookie sheet on
cooling rack. Cool completely.
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. Yield: 2 dozen.

Nutrition Facts:Nutrition Information: Calories 139, Total Fat 5g, Saturated Fat 1.3g, Cholesterol 9mg, Sodium 48mg, Total Carbohydrate 21.3g, Dietary Fiber 0g, Protein 1.5g, Vitamin A <1%DV, Vitamin C <1%DV, Calcium 4%DV, Iron <1%DV

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.