Sugar-Coated Sundays: Italian Lemon Drop Cookies

I feel a little drained lately.  All my careful planning is slowly going out the door.  I haven't posted on Thursday in a couple weeks, but I'm still taking pictures - when I can remember.  And I hardly linked up to any parties this past week.  It was a very offline week.

I should have known this was coming.  I went from stay-at-home mom with plenty of nap time to blog, comment, and link up to full-time working mommy, starting my Master's degree, and needing my "spare" time for papers and a few precious hours with my boys.  I just feel blah about not being as blog present as I once was.  I think the biggest factor right now is my Contemporary Business class.  Before I started school (I never thought I'd say that again), I had time in the evenings to get on and set up blogs for the week.  Now I'm reading, answering discussion questions, and procrastinating my papers.  

I should be writing my paper right now, but I'd rather be here...writing this post and venting a little.  I have until 11:59pm tonight to turn everything in, but Mike and I have plans for a long over due date night.  This is my last weekend off until June 30th.  When July starts I'll have a brand new work schedule, and I have no idea what it will be.  At least I'm good at making myself and the family happy.  I still have that.  :)

Truth be told, I didn't even start making the cookies for this post until 2 hours ago.  I was seriously debating making them at all, but Sunday posts are my favorite since deep down I can't live without sugar.  These cookies are happy and bright and I like them a lot.  They're like a little sweet lemony biscuit cookie thing.  And It doesn't hurt that their name makes me want a cocktail.

Italian Lemon Drop Cookies

Adapted from Crisco

Ingredients:

Cookie

2 cups all-purpose flour

1/3 cup sugar

1 tablespoon baking powder

1/4 cup shortening

1/2 cup milk

1 egg, beaten

Zest and juice of 1 lemon

Frosting

2 cups powdered sugar

1/3 cup shortening

1/4 cup warm milk, divided

Zest and juice of 1/2 lemon

Extra fresh lemon zest for garnish, if desired

Directions:

Cookies

1. Heat oven to 375 degrees F.
2. Combine flour, sugar, and baking powder in a large bowl.  Beat in shortening on low speed until completely blended into flour mixture.  Add milk, egg, lemon zest, and lemon juice; mixing until just blended.  
3. Roll dough into 1" balls and place 1" apart on a greased cookie sheet.  Bake 10 to 12 minutes or until lightly browned.
4. Cool for 1 minute on baking sheet, then transfer to wire rack to cool completely.

Frosting

1. Beat powdered sugar, shortening, 2 tablespoons milk, lemon zest, and lemon juice in a medium bowl on low speed until blended.  
2. Gradually beat in remaining milk until desired consistency is reached.

Dip cooled cookie tops into frosting.  Allow excess frosting to drip off cookie before turning right side up.  Sprinkle cookies with lemon zest, if desired.

Cookies always make me feel better.

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