Italian Lemon Drop Cookies

Ingredients

COOKIES

• 2 C. ALL PURPOSE FLOUR

• 1 T. BAKING POWDER

• 1/2 T. SALT

• 1/2 C. GRANULATED SUGAR

• 1/4 C. UNSALTED BUTTER (ROOM TEMP)

• 1 EGG

• 1/4 T. VANILLA EXTRACT

• 2 T. LEMON JUICE

• 1 T. LEMON ZEST

• 1/3 C. MILK

GLAZE

• 1 1/2 c. Powdered sugar

• 2 t. unsalted butter (room temp)

• 1 1/2 t. milk

• 1 T. fresh lemon juice

• 1/2 t. lemon zest

Instructions

1. Heat oven to 375°

2. In a large mixing bowl, beat together the butter and sugar for about a minute or until pale and fluffy. Add the egg and vanilla to the butter mixture. Beat until combined and smooth, scraping the sides of the bowl as needed. Add the lemon juice and the lemon zest and mix to combine.

3. Combine flour, baking powder and salt in a medium mixing bowl. Now add half that flour mixture to the butter mixture, and mix until just incorporated. Add the milk and mix to combine. Add the remaining flour mixture and mix until completely incorporated. That should be the consistency of a very thick, sticky cake batter.

4. Use a small cookie scoop to portion the cookie dough onto parchment paper or silicone mat-lined cookie sheets. Bake for 11 to 13 minutes or until the bottom edges are golden brown. Carefully remove from the oven and transfer the cookies to a wire rack to cool completely.

5. To make the glaze, mix/beat the powdered sugar, butter, milk, lemon juice, and lemon zest until smooth. Use a spoon to top each cookie once they are cooled completely. Let set until the glaze firms up a little, about 15 to 20 minutes. You can serve immediately, though for best results, store in an airtight container until ready to serve.