ITALIAN LEMON DROPS

1 Cup Granulated Sugar
1/2 Cup Shortening
6 Eggs
1 Teaspoon Lemon Extract
4 Cups Flour
1 Teaspoon Grated, Chopped Lemon Zest
2 1/2 Teaspoons Baking Powder
Dash Of Salt

For Icing:
2 Cups Powdered Sugar
Fresh Lemon Juice

Preheat the oven to 350 degrees F. Either lightly grease two baking or cookie sheets, or use parchment paper. In a large bowl, cream together the sugar and shortening. Add the eggs, lemon extract and grated lemon zest, and mix well. Stir together the flour, salt, and baking powder. Add this dry mixture to the bowl with the eggs and mix well. Roll the dough into small balls about 3/4 inch big, and place on the baking sheets at least 1 to 2 inches apart. Bake the cookies for 10 to 15 minutes. Cool on a wire rack.

In a medium bowl with an electric mixer, beat together the powdered sugar and a tablespoon or two of lemon juice. Only add as much lemon juice as is needed to make an icing that will coat the cookies. With a small spoon, drizzle the icing over the cookies, allowing it to run down the sides. Let sit out for an hour or two until set. Store in an airtight container.

Makes 3 dozen