Italian Lemon Drop Cookies Recipes

ITALIAN LEMON DROP COOKIES

Steps:

• Preheat oven to 350°F.
• Cream together sugar and shortening.
• Add eggs and lemon extract and beat well.
• Add flour, baking powder and salt, and lemon zest; 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.
• Combine confectioners' sugar, water and lemon extract and mix until smooth.
• Frost the tops of each cookie with a metal spatula.
• Allow cookies to dry before stacking.
• Store in an airtight container.

ANGINETTI (ITALIAN LEMON DROP COOKIES)

Steps:

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

ITALIAN LEMON DROP COOKIES

Steps:

• Preheat oven to 350°F.
• Mix flour, baking powder and salt in a large bowl. Set aside.
• Cream together sugar and butter. Add eggs and lemon extract and beat well. Add flour mixture, mix well until smooth texture. (dough will be a bit sticky) If dough seems light colored, add a drop or 2 of yellow food coloring. Chill dough until firm.
• With a small cookie scoop, drop dough onto a slightly greased cookie sheet, 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.
• Combine the Icing ingredients in a bowl until just smooth. You want it more thick than thin, but still runny.
• Dip the tops of the cooled cookies into the glaze, then return to the wire rack, allowing the glaze to drip down the sides of the cookie.
• Top with sprinkles or a little lemon zest, while glaze is still wet.
• Store in an airtight container.
• * If you want to freeze the cookies, freeze unfrosted and frost once thawed.

ITALIAN LEMON DROP COOKIES

Steps:

• HEAT oven to 375°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.
• 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.
• 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.

ITALIAN LEMON DROP COOKIES

Steps:

• HEAT oven to 375ºF. 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.
• 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.
• 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.

ITALIAN LEMON KNOT COOKIES

Steps:

• Combine flour, baking powder, baking soda, and salt in a bowl.
• Cream sugar, butter, and shortening together in a large bowl until light and fluffy. Add eggs. Beat in lemon extract. Add flour mixture gradually, beating well to combine. Wrap dough in waxed paper and refrigerate for 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
• Place the dough on a lightly-floured surface. Break off golf ball-sized pieces of dough. Roll each piece into a rope about 7 inches long and 1/2 inch in diameter. Tie into a knot with one end poking up in the center. Place 1-inch apart on the prepared baking sheets.
• Bake in the preheated oven until lightly browned, 10 to 15 minutes.
• While cookies bake, combine confectioners' sugar, milk, and lemon extract in a bowl for icing until smooth.
• Transfer baked cookies to a wire rack to cool slightly, about 5 minutes. Spread icing evenly on top of the slightly warm cookies and add sprinkles.

ITALIAN LEMON DROP COOKIES

Steps:

• 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.
• 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.
• 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.

ITALIAN LEMON COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and lemon zest. Gradually beat in flour. Refrigerate, covered, 1 hour or until firm enough to shape., Preheat oven to 350°. Shape level tablespoons of dough into 6-in. ropes. Shape each rope into an "S", then coil each end until it touches the center. Place 2 in. apart on ungreased baking sheets. Whisk egg whites; brush over cookies. Sprinkle with colored sugar., Bake until bottoms are brown, 12-14 minutes. Remove from pans to wire racks to cool.