Italian Lemon Drop Cookies. Cream together sugar and butter. Add eggs and lemon extract and beat well. Add flour mixture, mix well until smooth texture. (dough will be a bit sticky) If dough seems light colored, add a drop or 2 of yellow food coloring. Chill dough until firm. With a small cookie scoop, drop dough onto a slightly greased cookie...
In a small bowl, combine the confectioner's sugar substitute, lemon juice, and lemon extract. Then add 1 to 2 tablespoons of heavy whipping cream to thin the glaze. Start with 1 tablespoon of cream and more if needed. Drizzle the top of the fully cooled lemon cookies and allow the glaze to set before eating.
They are egg-free keto lemon cookies, which means they are soft, melt-in-your-mouth cookies with a delicious almond lemon flavor. They are the best keto afternoon snack with a cup of bulletproof tea. Since they are covered with tangy lemon glazing, they taste pretty similar to lemon drop cookies.
Italian Lemon Cookies (with sprinkles!) - Snappy Gourmet Italian Lemon Cookies, an easy homemade cookie full of lemon flavor, glazed, and topped with sprinkles. Great dessert idea for spring and Easter!