Italian Lemon Drop Cookies

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 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

Recipe

• 1 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.
• 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.