Anginetti (italian Lemon Drop Cookies)

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

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

Recipe

• 1 preheat oven to 350°f.
• 2 for cookies, cream together sugar and shortening.
• 3 add eggs and lemon extract and beat well.
• 4 add flour, baking powder and salt; mix well.
• 5 the dough should be soft and sticky.
• 6 with a small cookie scoop, drop dough onto a slightly greased cookie sheet or baking stone, spacing them about 2-inches apart.
• 7 bake for about 12-15 minutes, or until firm and lightly brown.
• 8 remove cookies from cookie sheet and allow to cool completely on wire racks.
• 9 for frosting, combine confectioners' sugar, water and lemon extract and mix until smooth.
• 10 frost the tops of each cookie with a metal spatula.
• 11 allow cookies to dry before stacking.
• 12 store in an airtight container.
• 13 ~note~if you want to freeze the cookies, freeze unfrosted and frost once thawed.