now, i did not partake in the espresso as i can’t handle my caffeine, but i did enjoy everything else in that list. i loved the extra lemon flavor that the zest added to it, though. these look amazing, ashley – i wish you catered cos i’d order a dozen of these lovelies from ya! i loved that frosting so much and would like to make it with that again. my gf growing up used to make a version of these, if they had been lemon i would have eaten them all1 i must have done something wrong because this dough is super sticky and hard to get off the spoon is i tried to hand roll then and that didn’t work. i followed the recipe exactly, and yes, the dough is very sticky, that must be what makes them so soft and fluffy? i would use the zest of a lemon, not the juice. the flavor is in the zest. wow- this comment just made my day.
i so appreciate you coming back to leave me this comment and great feedback. would there be something i could substitute for the oil? these look amazing and i want to try them! i love lemon anything that is sweet. help please the consistency would be too different. but i wouldn’t sub the condensed milk. i can’t get this to print black…only an unreadable gray///new ink last week…can you tell me why or how to fix that…i can’t wait to try these! love them! mine did not turn out round as the ones in the picture, i used milk instead of cream. delicious regardless of shape but i do like uniform shapes.
1 ½ cups powdered sugar 2 tablespoons unsalted butter at room temperature 1 ½ tablespoons milk 1 tablespoon lemon juice (1/2 lemon) ½ tablespoon lemon zest italian lemon drop cookies 1⁄2 cup sugar 1 stick butter, softened 3 large eggs 1 1⁄2 teaspoons lemon extract 2 cups all-purpose flour 3 check out my how-to video of me making the recipe for these italian lemon drop cookies! visual learners will love this. ¼ cup butter, melted 2, best italian lemon drop cookie recipe, no bake lemon drop cookies, no bake lemon drop cookies, mama rao’s lemon drop cookies recipe, italian lemon cookies powdered sugar.
preheat oven to 350°f. for cookies, cream together sugar and shortening. add eggs and lemon extract and beat well. add flour, baking powder and salt; mix anginetti – italian lemon drop cookies are a classic italian light, cake-like lemon cookie that is frosted with a just as light lemon icing. how to make italian lemon drop cookies first: preheat oven to 350f. in a bowl, combine the flour, baking powder, cornstarch, and salt. set, soft lemon drop cookies recipe, anginetti cookies, easy lemon drop cookies, lemon drop cookies with powdered sugar.
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