Italian Lemon Drop Cookies

Ingredients

• 2 cups pillsbury best® all purpose flour 
• 1 tablespoon double-acting baking powder 
• 1 large eggs beaten
• 1 teaspoon lemon extract 
• 0.3 cup warm milk 
• 0.5 cup milk 
• 2 cups powdered sugar 
• 0.3 cup sugar 
• 0.3 cup baking sticks all-vegetable shortening crisco®

Equipment

• bowl
• baking sheet
• oven
• wire rack
• hand mixer

Directions

1. Heat oven to 375 degrees F. Coat baking sheet lightly with no-stick cooking spray.
2. Combine flour, sugar and baking powder in a large bowl.
3. Add shortening. Beat with electric mixer on low speed until shortening is completely blended into flour mixture.
4. Add milk, egg and lemon extract, mixing just until blended.
5. Roll dough into 1-inch balls.
6. Place 1-inch apart on prepared baking sheet.
7. Bake 10 to 12 minutes or until lightly browned. Cool completely on baking sheet on wire rack.
8. For frosting, beat powdered sugar, shortening, 2 tablespoons warm milk and lemon extract in medium bowl with electric mixer on low speed until blended. Beat in additional warm milk, a little at a time, until desired consistency.
9. Spread on top of cookies.