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Italian Lemon Drop Cookies
Soft and Lemony, these Holiday cookies compliment any Cookie Table.
Cuisine
Eastern European, Italian
Keyword
cookies
Method
Oven
Prep Time
15
minutes
minutes
Baking Time
5
minutes
minutes
Equipment
Large Mixing Bowl
Several Baking Sheets
INGREDIENTS
Cookie
6
cupa
AP Flour
½
Lb.
Butter
-
Melted
1½
cups
Granulated White Sugar
6
Eggs
-
Whole
½
cup
Milk
2
Tbsps.
Baking POWDER
1
Tbsp.
Lemon Extract
1
pinch
Salt
Icing
3
cups
Powdered Sugar
½
tsp.
Lemon Extract
4
Tbsp.
Water
Yellow Food Coloring
INSTRUCTIONS
Cookies
Preheat oven to 350°F.
Combine Melted Butter and Sugar. Mix well.
Add Egges - Beat well.
Add Lemon Extract
Add Baking POWDER, Salt, and Flour alternately with Milk until Flour & Milk are all used.
Drop by Tablespoon onto UNGREASED Cookie sheet
Bake for 5 Minutes
until brown on BOTTOMS, not tops.
Carefully Transfer to Wire Rack to cool, then refrdgerate before icing.
Icing
Combine Powdered Sugar with Water, 1 tablespoon at a time, adding Lemon Extract after first addition of water.
Mix constantly, adding more water until the icing is the consistency you like.
Finish by adding Yellow Food Coloring to the desired color.
Ice each cookie - then refrigerate. Two applications make for really great treats.
Notes
May be frozen in an air-tight container after icing sets up for months. Separate layers in the container with wax paper.
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