Italian Lemon Drop Cookies



½ cup vegetable or canola oil
½ cup sugar
½ cup milk
3 large eggs
2 teaspoons lemon extract
1 tablespoon baking powder
3 cups flour


¼ cup butter, melted
2 cups powdered sugar
3 tablespoons heavy cream
1 teaspoons lemon extract
yellow food coloring (enough to achieve the shade of yellow you desire)
zest from half a lemon, for garnish


In the bowl of a stand mixer or hand mixer fitted with the paddle attachment, cream together oil, sugar, milk, eggs, and extract until well combined.
Whisk together the baking powder and flour and add to wet ingredients; mix until just combined. The dough will be soft and sticky.
Using a cookie scoop, drop spoonfuls of dough onto parchement paper or silicone matlined baking sheet.
Bake at 350F for 8-10 minutes. Let rest for two minutes and then remove from baking sheet to let cool completely.

In a bowl, combine all ingredients and mix well. Add as much food coloring as needed to achieve desired yellow color (I use about 5 drops).
Frost the completely cooled cookies.
Let the icing dry and harden before storing if you’re not serving them right away. Store in an airtight container between layers of wax paper. If freezing, freeze before frosting.


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