Description
There’s no better way to kick off cookie season than with a platter of family favorites donned with Lemon Drop Italian Cookies!
Ingredients
Scale
- Lemon Drop Italian Cookies
- 3 eggs
- 1/2 cup half-and-half
- 4 tsp lemon extract
- 1/2 cup sugar
- 1/2 cup vegetable oil
- 3 cups flour
- 2 Tbsp plus 2 tsp baking powder
- 1 – 2 drops red or green food color (optional)
- colored sprinkles
- Lemon Confectioners’ Frosting
- 3 cups confectioners’ sugar
- 4 tsp lemon extract
- 1/3 cup water
Instructions
- Preheat oven to 350 F and line cookie sheets with parchment.
- Place eggs, half-and-half, lemon extract, sugar and oil in a large mixing bowl. Using an electric mixer or hand mixer, mix on medium speed until well blended.
- Next, add flour and baking powder and mix on low speed until just blended.
- If using food coloring, add now and give a final mix.
- The dough will be soft and sticky.
- Lightly dust the dough and your hands with a small amount of flour.
- Using a heaping teaspoonful, form dough into balls and place on cookie sheet 2 inches apart.
- Bake for 8 – 10 minutes, or until slightly browned.
- Remove from oven. Using a metal spatula, remove cookies from sheet and place on wire racks to cool.
- In the meantime, prepare frosting.
- In an electric mixer or large bowl, add the three ingredients.
- Mix until smooth.
- Using an offset spatula, frost the tops of cookies. The frosting will drip down the sides to coat the cookies.
- Add sprinkles and allow to dry on wire cooling racks.
- Store in an airtight container.