I was in the mood for something lemony again. But I didn’t have any lemons. Only lemon extract. Luckily I had this recipe in my files from Christmas that I never got around to making.
This was more of a shortbread type cookie – kind of dry, or at least my version turned out that way. It didn’t look anything like the photo with the recipe — in other words my batter was bumpy and not smooth. And the taste was kind of bland but I knew once I added the glaze they would perk right up. And they did. It’s all in the icing baby.
Italian Lemon Cookies (slightly adapted from Food.com)
1/2 cup sugar
1/4 cup vegetable shortening
3 large eggs
2 tsp lemon extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/8 teaspoon salt
1 1/2 cups confectioners’ sugar
1/4 cup water
2 teaspoon lemon extract
Preheat oven to 350°F.
For cookies, cream together sugar and shortening. Add eggs and lemon extract and beat well. Add flour, baking powder and salt; Mix well. The dough should be soft and sticky.
With a small cookie scoop, drop dough onto a slightly greased cookie sheet or baking stone, spacing them about 2-inches apart. Bake for about 12-15 minutes, or until firm and lightly brown. Remove cookies from cookie sheet and allow to cool completely on wire racks.
For frosting, combine confectioners’ sugar, water and lemon extract and mix until smooth. Dip the cookie in the frosting to coat.