Italian Lemon Drops

Italian Lemon Drops

Ingredients:

1

Cup

Sugar

Cup

Butter

6

 

Eggs

1

Tsp

Lemon extract

4

Cups

Flour

1

Tsp

Lemon zest, grated, chopped

2-1/2

Tsp

Baking powder

 

 

Dash salt

2

Cup

Confectioners sugar

 

 

Fresh lemon juice

Directions:

Preheat the oven to 350. Lightly grease two baking sheets

In a large bowl, cream together the sugar and shortening. Add the eggs, lemon extract and grated lemon zest, and mix well. Stir together the flour, salt, and baking powder. Add this dry mixture to the bowl with the eggs and mix well.

Roll the dough into small balls about 3/4 inch big, and place on the baking sheets 2 apart. Bake the cookies for 10 to 15 minutes. Cool on a wire rack.

In a medium bowl with an electric mixer, beat together the powdered sugar and a tablespoon or two of lemon juice. Only add as much lemon juice as is needed to make an icing that will coat the cookies. With a small spoon, drizzle the icing over the cookies, allowing it to run down the sides. Let sit out for an hour or two until set. Store in an airtight container

 

Yields

3 dozen

 

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