Cookie Dough

• 2 1/2 cup all-purpose flour
• 3 3/4 teaspoons baking powder (1 Tablespoon + 3/4 teaspoon)
• 1/4 teaspoon salt
• 2/3 cup shortening melted & cooled
• 1 cup powdered sugar
• 3 large eggs
• 1/2 teaspoon pure lemon extract
• 1 teaspoon fresh lemon zest (yellow part only, not white pith)

Glaze

• 2 cups powdered sugar
• 2 Tablespoons milk – 4 Tablespoons milk (or use a little lemon juice for more lemon flavor)

Topping

• Colorful sprinkles or colored sugar
• Click here for Lisa’s complete Italian Lemon Cookie recipe.