Recipe courtesy of Crisco

Italian Lemon Drop Cookies

  • Level: Easy
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 3-1/2 dozen
Save Recipe

Ingredients

Cookies:

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

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

1/4 cup warm milk, divided

1 teaspoon lemon extract

Directions

  1. Heat oven to 375 degrees F. Coat baking sheet lightly with no-stick cooking spray. Combine flour, sugar and baking powder in a large bowl. Add shortening. Beat with electric mixer on low speed until shortening is 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. Beat in additional warm milk, a little at a time, until desired consistency. Spread on top of cookies.
Get the Recipe

Crispy Rice Cereal Brain

Get gasps out of your guests with this ghoulishly delicious treat.

Lemon Ricotta Cookies with Lemon Glaze

Italian Lemon Drop Cookies

Sherry Lemon Drop

Frozen Ginger Lemon Drops

Lemon Drop Creme Brulee Martinis

Lemon Tea Cookies

Lemon Nut Cookies

Lavender and Lemon Cookies