Italian Lemon Drops
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Cooking time9 min![]()
Prep time10 min![]()
Servings18
Ingredients
- 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
Frosting
- 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.)
Instructions
- 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.
- Add flour and baking powder to the butter mixture until just combined.
- Wrap the dough in plastic and refrigerate about 1 hour.
- 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
- Add all glaze ingredients to a medium mixing bowl and whisk stirring until the glaze is smooth
- 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.
