Recipe: Lemon Drop Holiday Cookies

These morsels will steal the show at Christmas.

By: Rossella Rago, Cooking with Nonna


For 2 Dozen

For the Cookies:

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 pinch of salt
  • 1/4 cup vegetable shortening
  • 1/2 cup granulated sugar
  • Zest of one Lemon
  • 1 1/2 teaspoons lemon extract
  • 3 large eggs
  • 2 tablespoons heavy cream

For the Icing:

  • 1 cup confectioners sugar
  • 1 teaspoon lemon extract
  • 1 teaspoon water, add more if needed

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  1. Combine the confectioners sugar and extract, and mix in water a tablespoon at a time until you reach your desired consistency. I like mine to be slightly thicker than heavy cream.
  2. Preheat oven to 350 Degrees
  3. In a bowl, whisk together flour, baking powder and salt. Set aside.
  4. In a stand mixer or with an electric mixer combine shortening, sugar and zest, and beat until fluffy.
  5. Add the eggs one at a time mixing well after each addition and scraping down the sides of the bowl if necessary. Add the extract and mix well.
  6. Add the dry ingredients and mix until mixture starts to form a dough. Add the heavy cream and mix until just absorbed. Do not over mix.
  7. Dough should be slightly sticky, but you should still be able to roll it into balls. You can also use an ice cream scoop.
  8. Bake for 12-15 minutes.
  9. Transfer to a wire rack and cool completely before frosting. Decorate with sprinkles!

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