Like most Italian cookies, these lemon drop cookies aren't too sweet. The perfect summer-time treat or a great addition to your holiday cookie tray!
Anginetti (Italian Lemon Drop Cookies)
Yield: 24 Cookies
- 1 1/2 teaspoons lemon extract
- 2 cups all-purpose flour
- 1/4 cup vegetable shortening
- 1 1/2 teaspoons baking powder
- 1/2 cup sugar
- 3 large eggs
- 1/8 teaspoon salt
- 1/4 cup water
- 1 teaspoon lemon extract
- 3 cups confectioners' sugar
Preheat oven to 350�F.
For cookies, cream together sugar and shortening.
Add eggs and lemon extract and beat well.
Add flour, baking powder and salt; Mix well.
The dough should be soft and sticky.
With a small cookie scoop, drop dough onto a slightly greased cookie sheet or baking stone, spacing them about 2-inches apart.
Bake for about 12-15 minutes, or until firm and lightly brown.
Remove cookies from cookie sheet and allow to cool completely on wire racks.
For frosting, combine confectioners' sugar, water and lemon extract and mix until smooth.
Frost the tops of each cookie with a metal spatula.
Allow cookies to dry before stacking.
Store in an airtight container.
NOTE: If you want to freeze the cookies, freeze unfrosted and frost once thawed.