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Italian Lemon Drops

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  • Cooking time9 min
  • Prep time10 min
  • Servings18
recipe image Italian Lemon Drops


  • 1/2 cup Becel®Unsalted Sticks, at room temperature
  • 1/2 cup confectioners' sugar
  • 2 tablespoons lemon juice
  • 2 teaspoons lemon zest
  • 1 teaspoon baking powder
  • 1 cup all-purpose flour
  • 3/4 cup confectioners' sugar
  • 1 tablespoon water
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. Cream together the Becel and confectioner’s sugar with an electric mixer until well combined, about 3 minutes. Add the lemon zest and the lemon juice and mix until just combined.
  2. Add flour and baking powder to the butter mixture until just combined.
  3. Wrap the dough in plastic and refrigerate about 1 hour.
  4. Preheat oven to 350ºF. Roll into 1 inch balls and place onto a rimmed baking sheet lined with parchment paper. Bake until set, about 8-9 minutes. Cookies will not brown on top but will be brown on bottom. Remove from the oven and allow to cool.
For the Lemon Glaze
  1. Add all glaze ingredients to a medium mixing bowl and whisk stirring until the glaze is smooth
  2. Once the cookies have cooled completely, spoon about ½ teaspoon of glaze onto each cookie and spread around the center of the cookie. Allow the glaze to set and serve.

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