| ITALIAN LEMON DROP COOKIES |
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Makes about 2 dozen cookiesCookies: 2 cups all-purpose flour 1/3 cup granulated sugar 1 tablespoon baking powder 1/4 cup CRISCO all-vegetable shortening or 1/4 CRISCO stick 1/2 cup milk 1 large egg, beaten 1 teaspoon fresh lemon juice CRISCO No-Stick Cooking Spray Icing: 1/3 cup CRISCO® all-vegetable shortening or 1/3 CRISCO Stick 2 cups confectioners' sugar About 1/4 cup warmed milk Heat the oven to 375ºF. Combine the flour, sugar, and baking powder in a large bowl. Mix well. Cut in the Crisco all-vegetable shortening. Stir in the milk, egg, and lemon juice, and mix until well blended. Spray a large cookie sheet lightly with Crisco Cooking Spray. Using floured hands, roll the dough into balls about 1-inch in diamer. Place the cookies on the baking sheet about 1-inch apart and bake for 10-12 minutes or until they are a golden color. Remove from the oven and place the cookie sheet on a cooling rack. Allow to cool. While the cookies are cooling, make the icing by placing the shortening in a medium bowl and cutting in the sugar. Mix in the warm milk, a little at a time, until the shortening is a good consistency to spread. Spread the icing thinly on the cookies. Enjoy! |
