Anginetti (Italian Lemon Drop Cookies)

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!

Anginetti (Italian Lemon Drop Cookies)

Yield: 24 cookies
Ingredients:

COOKIE:

• 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

FROSTING:

• 3 cups confectioners' sugar
• 1/4 cup water
• 1 teaspoon lemon extract

Instructions:

Preheat oven to 350°F.

For cookies:

1. cream together sugar and shortening.
2. Add eggs and lemon extract and beat well.
3. Add flour, baking powder and salt; Mix well.
4. The dough should be soft and sticky.
5. With a small cookie scoop, drop dough onto a slightly greased cookie sheet or baking stone, spacing them about 2-inches apart.
6. Bake for about 12-15 minutes, or until firm and lightly brown.
7. Remove cookies from cookie sheet and allow to cool completely on wire racks.

For frosting:

1. combine confectioners' sugar, water and lemon extract and mix until smooth.
2. Frost the tops of each cookie with a metal spatula.
3. Allow cookies to dry before stacking.
4. Store in an airtight container.

~NOTE~ If you want to freeze the cookies, freeze unfrosted and frost once thawed.

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