PgrancerThe family recipe box

Desserts

Italian Lemon Drop Cookies

Source
Crisco Products recipe clipping
Serves
3 1/2 dozen
Cook
10 to 12 minutes

Ingredients

Dough

  • Crisco Original No-Stick Cooking Spray
  • 2 cups Pillsbury BEST All Purpose Flour
  • 1/3 cup sugar
  • 1 tablespoon baking powder
  • 1/4 stick Crisco Baking Sticks All-Vegetable Shortening (or 1/4 cup Crisco All-Vegetable Shortening)
  • 1/2 cup milk
  • 1 large egg, beaten
  • 2 teaspoons lemon extract

Frosting

  • 2 cups powdered sugar
  • 1/3 stick Crisco Baking Sticks All-Vegetable Shortening (or 1/3 cup Crisco All-Vegetable Shortening)
  • 1/4 cup warm milk, divided
  • 1 teaspoon lemon extract

Steps

  1. HEAT oven to 375°F. Coat baking sheet lightly with no-stick cooking spray. Combine flour, sugar and baking powder in a large bowl. Beat in shortening with electric mixer on low speed until completely blended into flour mixture. Add milk, egg and lemon extract, mixing just until blended.
  2. ROLL dough into 1-inch balls. Place 1-inch apart on prepared baking sheet. Bake 10 to 12 minutes or until lightly browned. Cool completely on baking sheet on wire rack.
  3. For frosting: BEAT powdered sugar, shortening, 2 tablespoons warm milk and lemon extract in medium bowl with electric mixer on low speed until blended. Gradually beat in additional warm milk until desired consistency. Spread on top of cookies.
  4. Makes 3 1/2 dozen.

Notes

See more delicious recipes at CriscoProducts.com

lemonfrostingcookies