Lemon Drop Cookies

From See Jane Cook.

2 C. sugar
1-1/2 C. butter-flavored shortening
3 eggs
2 tsp. vanilla
1 tsp. lemon extract
4 C. flour
1-1/2 tsp. baking soda
1-1/2 tsp. baking powder
1 tsp. salt
finely chopped zest from one lemon
1 (6 oz.) pkg. lemon drops

Preheat oven to 350 degrees. Finely crush lemon drops in blender or food processor. In mixing bowl, cream sugar and shortening. Add eggs and mix well. Stir in vanilla and lemon extract. Stir in flour, baking soda, baking powder, and salt. Add lemon zest and finely crushed lemon drops and mix well.

Roll into balls, place on parchment-lined baking sheet, and slightly flatten. You must use parchment paper; otherwise, the cookies will stick to the pan. Bake for 10-12 minutes. Let cookies cool on pan for a few minutes to set. Transfer cookies to cooling rack and brush glaze over cookie tops. Let cookies cool completely. Cookies freeze well.

Makes about 4 dozen cookies.

Note: I baked the cookies until I could see they were brown on the bottom but looked like they weren't quite done on the top (soft set). For crunchier cookies, bake until the tops are lightly browned.

Glaze
2 C. powdered sugar
4-5 Tbsp. lemon juice (from juice of about two lemons)

Stir together until smooth.