LEMON DROP COOKIES
1⁄2 cup sugar
1 stick butter, softened
3 large eggs
1 1⁄2 teaspoons lemon extract
2 cups all-purpose flour
3 teaspoons baking powder
1⁄8 teaspoon salt
3 cups confectioners’ sugar
1⁄4 cup water
1 teaspoon lemon extract
-Preheat oven to 350°F.
-Mix flour, baking powder, and salt in a large bowl. Set aside.
-Cream together sugar and butter. Add eggs and lemon extract and beat well. Add flour mixture, mix well until smooth texture. (dough will be a bit sticky) If the dough seems light-colored, add a drop or 2 of yellow food coloring. Chill dough until firm.
-With a small cookie scoop, drop dough onto a lightly greased cookie sheet, 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.
-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 the glaze is still wet.
-Store in an airtight container.
- If you want to freeze the cookies, freeze unfrosted and frost once thawed.