Italian Lemon Drop Cookies

Summary

Like most Italian cookies, these lemon drop cookies aren't too sweet.

1⁄2 c

sugar

1⁄4 c

vegetable shortening

large eggs

1 1⁄2 t

lemon extract

2 c

all-purpose flour

1 1⁄2 t

baking powder

1⁄8 t

salt

3 c

powdered sugar

1⁄4 c

water

1 t

lemon extract

Preheat oven to 350 degrees.
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 powdered sugar, water and lemon extract and mix until smooth.
Frost the tops of each cookie with a metal spatula.
Allow cookie to dry before stacking.
Store in an airtight container.
NOTE-If you want to freeze the cookies, freeze unfrosted and frost once thawed.

I baked them on a cookie sheet using a Silpat liner.
If you don't want to frost them using a spatula, it is easy to just dip the tops of them in the frosting.
I dipped the cookies in sprinkles after they were frosted.