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Italian lemon drop cookies

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Ingredients
  

  • 1/2 cup sugar
  • 1/4 cup vegetable shortening, margarine, or butter
  • 3 large eggs
  • 11/2 tsp lemon extract
  • 2 cups all purpose flower
  • 1 1/2 tsp baking powder
  • 1/8 tsp salt
  • 1/2 tsp lemon zest

Frosting

  • 3 cups confectioner's sugar
  • 1/4 cup water, or fresh lemon juice
  • 1 tsp lemon extract

Instructions
 

  • 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

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