Italian Lemon Drop Cookies
Recipe from White Lights on Wednesday
2 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/4 cup shortening
1/2 cup milk
1 egg, beaten (it’s best that your egg is at room temperature)
Zest and juice of 1 lemon
2 cups powdered sugar
1/3 cup shortening
1/4 cup warm milk, divided
Zest and juice of 1/2 lemon
Extra fresh lemon zest for garnish, if desired.
HEAT oven to 375F.
COMBINE flour, sugar, and baking powder in a large bowl. Beat in shortening on low speed until completely blended into flour mixture. Add milk, egg, lemon zest, and lemon juice; mixing until just blended.
ROLL dough into 1″ balls with the help of two spoons and place about 1″ apart on a greased (or parchment paper) cookie sheet. Bake 10 to 12 minutes or until lightly browned.
COOL for 1 minute on baking sheet, then transfer to wire rack to cool completely.
BEAT powdered sugar, shortening, 2 tablespoons milk, lemon zest, and lemon juice in a medium bowl on low speed until blended.
BEAT in remaining milk until desired consistency is reached.
DIP cooled cookie tops into frosting. Allow excess frosting to drip off cookie before turning right side up. Sprinkle cookies with lemon zest, if desired
The last batch I made didn’t last very long. Emanuelle just couldn’t keep away from them….no kidding.. within an hour Emanuelle along with Gabrielle and Sébastien ate over 25 of them. Everyone just LOVES these delicious cookies! haha Maybe a little too much!