Shelly's Recipe

ITALIAN LEMON DROPS

Category: Cookies

1 Cup Sugar
1/2 Cup Shortening
6 Eggs
1 Tsp Lemon Extract
4 Cups Flour
1 Tsp Grated, Chopped Lemon Zest
2 1/2 Tsp Baking Powder
Dash Salt

For Icing:
2 Cups Powdered Sugar
Fresh Lemon Juice

Preheat the oven to 350 degrees F. Lightly grease two baking or cookie 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 at least 1 to 2 inches apart. Bake the cookies for 10 to 15 minutes. Cool on a wire rack.

Beat together the powdered sugar and a tbsp 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.