Lemon drop cookies

From: Destiny Avery
Serving size 48

2 cups of sugar
1 cup butter-flavored Crisco
½ cup of butter
3 eggs- add one at a time
4 cups of flour
1 ½ tsp. baking powder
1 ½ tsp. baking soda
1 tsp. salt
3 tsp. lemon juice
Zest of one lemon
6 ounces crushed lemon heads- put lemon heads in plastic bag and hit with a hammer
Glaze
1 cup of powdered sugar
Juice of one lemon

Directions:

Preheat oven to 375 degrees.

Cream sugar, shortening, butter, and eggs. Add lemon juice.

Mix dry ingredients lemon zest, and crushed lemon heads.

Fold dry ingredients into creamed mixture.

Roll into balls, and bake on parchment lined cookie sheet for 10-12 minutes. They will collapse after you take them out of the oven. Do not over bake.

Let them sit on pan 10-12 minutes, then brush lightly with glaze and cool completely.

This is a soft cookie, it keeps well. Serving size 48