Anginetti (Italian Lemon Drop Cookies)

Ingredients

COOKIE

• 1/2 cup sugar
• 1/4 cup vegetable shortening
• 3 large eggs
• 1 1/2 teaspoons lemon extract
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/8 teaspoon salt

FROSTING

• 3 cups confectioners' sugar
• 1/4 cup water
• 1 teaspoon lemon extract

Directions

1. 1

   Preheat oven to 350°F.

2. 2

   For cookies, cream together sugar and shortening.

3. 3

   Add eggs and lemon extract and beat well.

4. 4

   Add flour, baking powder and salt; Mix well.

5. 5

   The dough should be soft and sticky.

6. 6

   With a small cookie scoop, drop dough onto a slightly greased cookie sheet or baking stone, spacing them about 2-inches apart.

7. 7

   Bake for about 12-15 minutes, or until firm and lightly brown.

8. 8

   Remove cookies from cookie sheet and allow to cool completely on wire racks.

9. 9

   For frosting, combine confectioners' sugar, water and lemon extract and mix until smooth.

10. 10

    Frost the tops of each cookie with a metal spatula.

11. 11

    Allow cookies to dry before stacking.

12. 12

    Store in an airtight container.

13. 13

    ~NOTE~If you want to freeze the cookies, freeze unfrosted and frost once thawed.