Italian Lemon Drop Cookies Recipes

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ITALIAN LEMON DROP COOKIES



Italian Lemon Drop Cookies image

Provided by Food Network

Categories     dessert

Number Of Ingredients 16

Cookies
Crisco® Original No-Stick Cooking Spray
2 cups Pillsbury BEST® All Purpose Flour
1/3 cup sugar
1 tbsp. 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 tsps. 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 tsp. lemon extract

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



Italian Lemon Drop Cookies image

Courtesy of Crisco® You can always tell a Crisco® Shortening-made Cookie - if you can spot them before they're gone!

Provided by Crisco Recipes

Categories     Drop Cookies

Time 40m

Yield 3 1/2 dozen, 42 serving(s)

Number Of Ingredients 12

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
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
Calories55.4
Fat0.3
SaturatedFat0.1
Cholesterol5
Sodium30
Carbohydrate12.1
Fiber0.2
Sugar7.2
Protein0.9

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.

ANGINETTI (ITALIAN LEMON DROP COOKIES)



Anginetti (Italian Lemon Drop Cookies) image

Like most Italian cookies, these lemon drop cookies aren't too sweet. The perfect summer-time treat or a great addition to your holiday cookie tray!

Provided by Kim D.

Categories     Drop Cookies

Time 30m

Yield 24 cookies

Number Of Ingredients 10

1/2 cup sugar
1/4 cup vegetable shortening
3 large eggs
1 1/2 teaspoons lemon extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/8 teaspoon salt
3 cups confectioners' sugar
1/4 cup water
1 teaspoon lemon extract
Calories141.4
Fat2.8
SaturatedFat0.8
Cholesterol23.2
Sodium44.3
Carbohydrate27.2
Fiber0.3
Sugar18.9
Protein1.9

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.

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