Italian Lemon Drop Cookies

Italian Lemon Drop Cookies

8 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    20 m
  • Ready In

    50 m
Recipe by  Crisco Baking Sticks®

“Little lemon cookies topped with lemon frosting are tart, tangy, and irresistible.”

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Ingredients

Adjust Servings

Original recipe yields 24 servings

Directions

  1. 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.
  2. 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.
  3. 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.

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Reviews (8)

Rate This Recipe
jonbrittim
9

jonbrittim

This sounded yummy but didn't meet my expectations. I made the cookie recipe just as written. The cookie part is bland (not tasty without the sweetness from the icing) and it's more cakelike than cookie. Be careful when making the icing because it calls for 1/4 cup of milk but you only add 2 tbs to start and use the rest as needed. I did add a little corn syrup to help harden it and give it a little shine. I also added several drops of yellow food coloring because otherwise they are pretty plain looking. I wish they had been better.

Pam Haycraft
4

Pam Haycraft

I got this recipe off a bottle of Crisco and made them last night. They are very good. I used butter flavor Crisco which added some yellow to the cookies. I might add more lemon to the cookie dough next time.

Korrine
1

Korrine

. I made this recipe 3 separate times, once with margarine, once with coconut oil, and once with shortening as written. I made actual drop scones (scraping dough from spoon) rather than rolling into balls, and I also spread one batch in a greased 8x8 baking pan. Of these, my favorite was the coconut oil, followed by shortening, then margarine, although none of the variations was terrible. The dough made pretty decent bars (my kids ate them all within 12 hours), so if you're pressed for time you can do that instead of rolling balls or dropping dough on a sheet. The scones/cookies have a pleasant lemony flavor, but it is the frosting that takes the recipe from just ok to very good. Even if you don't use this particular frosting recipe, I highly recommend using some sort of glaze or icing on these as they are definitely lackluster served plain. Bottom line is, do not expect a traditional cookie from this recipe. If you want something like a lemon sugar cookie, look elsewhere! However, if you want something different, or if you'd like a scone-type treat for breakfast or brunch, this recipe is for you.

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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 139 cal
  • 7%
  • Fat
  • 5 g
  • 8%
  • Carbs
  • 21.3 g
  • 7%
  • Protein
  • 1.5 g
  • 3%
  • Cholesterol
  • 9 mg
  • 3%
  • Sodium
  • 48 mg
  • 2%

Based on a 2,000 calorie diet

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