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Italian Lemon 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
2 cups powdered sugar
2 tablespoons lemon juice

1. Preheat oven to 350°F. Grease baking sheets; set aside.
2. In a large bowl cream together sugar and shortening. Stir in eggs and lemon extract; beat until fluffy.
3. Sift together flour, baking powder and salt. Add to egg mixture and mix well.
4. 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.
5. 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.