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Lemon-scented cookies topped
with a sweet-tart lemon icing.
Italian
Lemon Cookies
- Cookies:
- 1 cup granulated sugar
1/2 cup vegetable shortening
6 large eggs
1 teaspoon lemon extract
4 cups all-purpose flour
4 teaspoons baking powder
1/8 teaspoon salt
-
- Lemon Icing:
2 cups powdered sugar
2 tablespoons lemon juice
- For Cookies: Preheat oven
to 350°F (175°C). Grease baking sheets; set aside.
- In a large bowl cream
together sugar and shortening. Stir in eggs and lemon extract;
beat until fluffy.
- Sift together flour, baking
powder and salt. Add to egg mixture and mix well.
- Roll dough into 3/4-inch
balls and place on baking sheets.
- Bake for 10 to 15 minutes.
Transfer to a wire rack to cool.
- For Lemon Icing: In a
medium bowl with an electric mixer, beat powdered sugar with
as much lemon juice as needed to make a spreadable frosting.
Spread on cooled cookies.
Makes 36 cookies.
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