Lemon drop cookies

lemon Drop cookies from Italy also know as Anginetti.

When most people think of a "Italian Cookies," they're usually referring to these Lemon drop cookies, they are light, frosted treats.

Our family has always frosted them pure white, but feel free to add a few drops of food coloring to the frosting or sprinkle the moist frosting with colored sprinkles.

3 Eggs
1/2 cup milk
2 Teaspoons lemon extract
1/2 cup sugar
1/2 cup vegetable oil
3 cups flour
8 teaspoons baking powder

.Preheat owen to 350F.
.In an mixer on midium speed, beat eggs, milk, lemon extract, sugar and oil untill well blended.
.On low speed, add flour and baking powder. Mix untill just blended. The dough should be soft and sticky.
.Lightly dust the dough and your fingers with a little additional flour.
Drop the dough from a teaspoon onto a lightly greased cookie sheet, spacing the cookies 2" aprt.
.Bake immediatley for 8 to 10 minutes, or untill slightly browned.
.Remove cookie sheet from oven. Using a metal spatula, remove cookies from sheet onto a wire racks.
.Cool on wire racks.
.Frost with lemon Confenctioners Frosting (see the following recipe).
If it is necessary to freeze cookies, use heavy-duty plastic freezer bags and freese the cookies unfrosted.

Confectioners Frosting

This is a basic glaze that can be used for several different cookies.
It is a very versatile icing. You can substitute another extract to create differesnt flavores.

6 Cups Confectioners Sugar
2 Teaspoons Vanilla Extract
1/2 cup water

-In an electric Mixer on medium speed, beat all the ingredients untill smooth.
-Using a metal spatula, frost the tops of the cookies.
The frosting will drip downthe sides and coat the cookies.
-Dry the frosted cookies on wire racks. Store in a airtight container.

In the recipe above use 2 Teaspoon Lemon Extract.

In the recipe above use 2 Teaspoon Orange Extract.