Lemon drop cookies, whatever your family calls them you’ll be sure to find these traditional Italian cookies at many special occasions and holiday cookie trays.
1⁄2 cup sugar – 3 large eggs
1 stick butter, softened – 1 1⁄2 teaspoons lemon extract
2 cups all-purpose flour – 3 teaspoons baking powder
1⁄8 teaspoon salt – 1⁄4 cup water
3 cups confectioners’ sugar – 1 teaspoon lemon extract
Combine the Icing ingredients in a bowl until just smooth. You want it more thick than thin, but still runny. Dip the tops of the cooled cookies into the glaze, then return to the wire rack, allowing the glaze to drip down the sides of the cookie.
Top with sprinkles or a little lemon zest, while glaze is still wet. Store in an airtight container. *If you want to freeze the cookies, freeze unfrosted and frost once thawed.