Italian Lemon Drop Cookies

Step 1

Preheat oven to 350°F.

Step 2

Mix flour, baking powder and salt in a large bowl. Set aside.

Step 3

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 dough seems light colored, add a drop or 2 of yellow food coloring. Chill dough until firm.

Step 4

With a small cookie scoop, drop dough onto a slightly greased cookie sheet, spacing them about 2-inches apart.

Step 5

Bake for about 12-15 minutes, or until firm and lightly brown.

Step 6

Remove cookies from cookie sheet and allow to cool completely.

Step 7

Combine the Icing ingredients in a bowl until just smooth. You want it more thick than thin, but still runny.

Step 8

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.

Step 9

Top with sprinkles or a little lemon zest, while glaze is still wet.

Step 10

Store in an airtight container.

Step 11

* If you want to freeze the cookies, freeze unfrosted and frost once thawed.