Italian Lemon Drop Cookies
(from Lisalouisville’s recipe box)
Use a small cookie scoop
Don’t store tightly sealed, sprinkles will bleed
Categories: Christmas treats, Cookies
Ingredients
- 1⁄2 cup sugar
- 1 stick butter, softened
- 3 large eggs
- 1 1⁄2 teaspoons lemon extract
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1⁄8 teaspoon salt
- 3 cups confectioners' sugar
- 1⁄4 cup water
- 1 teaspoon lemon extract
Directions
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Preheat oven to 350°F.
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Mix flour, baking powder and salt in a large bowl. Set aside.
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Cream together sugar and butter. Add eggs and lemon extract and beat well. Add flour mixture, mix well until smooth texture. (dough will be a bit sticky) If dough seems light colored, add a drop or 2 of yellow food coloring. Chill dough until firm.
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With a small cookie scoop, drop dough onto a slightly greased cookie sheet, spacing them about 2-inches apart.
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Bake for about 12-15 minutes, or until firm and lightly brown.
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Remove cookies from cookie sheet and allow to cool completely.
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Combine the Icing ingredients in a bowl until just smooth. You want it more thick than thin, but still runny.
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Dip the tops of the cooled cookies into the glaze, then return to the wire rack, allowing the glaze to drip down the sides of the cookie.
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Top with sprinkles or a little lemon zest, while glaze is still wet.
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Store in an airtight container.
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- If you want to freeze the cookies, freeze unfrosted and frost once thawed.