Italian Lemon Drops
Author: 
 
Ingredients
Cookie-
  • ½ cup unsalted butter, melted
  • Zest from one lemon
  • ¾ cup sugar
  • 2 eggs
  • pinch of salt
  • 3½ cups all-purpose flour
  • 7 tsp baking powder
  • ⅔ cup whole milk
  • 2 tsp. lemon extract
  • ½ tsp. vanilla extract
Glaze-
  • 1 lemon, juiced
  • 1-1 ½ cups confectioners’ sugar
Instructions
  1. Preheat oven to 350 degrees F.
  2. In the bowl of your mixer add sugar and lemon zest. Mix for 1-2 minutes to infuse the sugar with the lemon flavor.
  3. Add melted butter to lemon sugar and combine. Mix in eggs and salt.
  4. In a separate bowl sift together flour and baking powder.
  5. In measuring cup mix together milk, lemon extract and vanilla extract.
  6. Mix in ⅓ of flour mixture to butter followed by ⅓ of milk mixture. Repeat process ending with milk and stirring until all ingredients are combined.
  7. Line baking sheets with non-stick baking mats or parchment paper. Roll dough in balls the size of walnuts. The dough may be sticky so make sure your hands are well floured. Leave about 2 inches between each cookie.
  8. Bake for 10-12 minutes until cookies are firm to touch. Let cool on wire rack.
  9. To make glaze- whisk together 1 cup of confectioners’ sugar and 1-2 tablespoons of lemon juice. Continue to whisk until smooth, adding more lemon juice as needed. If glaze gets too thin add additional confectioners’ sugar. Dip each cookie top in glaze and let excess drip back into bowl. Place on parchment paper and let dry completely before putting away. Can be store in air tight container for up to three days or frozen up to 3 months.
Recipe by 2 Sisters 2 Cities at https://www.2sisters2cities.com/2013/12/8-italian-lemon-drops/