Italian Angeinetti Lemon Drop Cookies

1/2 cup granulated sugar

1/4 cup vegetable shortening

3 large eggs
2 teaspoons of lemon extract
2 cups of flour
2  teaspoons baking powder
Preheat oven 350

Cream the sugar and shortening, add eggs and lemon extract and beat well.  Add the flour, baking powder and mix well.  The dough should feel sticky and soft.

With a small cookie scoop, drop dough onto a lightly greased cookie sheet, space them apart about 2 inches.

Bake the cookies about 11-15 minutes, or until firm and very lightly brown.  Once cooked remove from cookie sheet and cool on wired racks.

 

 

Cookie Frosting

3 cups of confectioners sugar

1/4 cup water

1 teaspoon of lemon extract

 

Add more confectioners sugar if you feel the cookie frosting is too thin

 

Mix confectioners sugar with water and lemon extract and mix well with spatula until smooth and lump free, then frost the cookies freely using the spatula.