Italian Lemon Drop Cookies

1. Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
2. In a large bowl, mix together butter and sugar until light and fluffy. Add egg, vanilla, lemon juice, and lemon zest and mix until well combined.
3. In a small bowl, sift together flour, baking powder, and salt.
4. Slowly add dry ingredients and milk to the wet until just combined.
5. Scoop dough in roughly ¼ cup portions, spaced evenly on the prepared bakings sheet.
6. Bake for 9-11 minutes or just starting to turn golden.
7. Whisk together glaze ingredients and spoon over cookies once cooled.

• ⅔ cup sugar
• ½ cup butter, room temperature
• 1 egg
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• 1 ½ tablespoons lemon zest
• 2 cups flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• ⅓ cup milk

GLAZE

• 1 cup powdered sugar
• 3 tablespoons milk
• ½ tablespoon lemon zest
• ¼ teaspoon salt

PREPARATION

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