These Lemon Bliss Cookies are a delightful twist on the classic Italian lemon drop cookies, offering a burst of citrus flavor in every bite.
Preheat your oven to 350°F and line a cookie sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a mixing bowl, cream together the sugar and shortening until light and fluffy.
Creaming the sugar and shortening properly ensures a tender cookie texture.
Beat in the eggs and lemon zest until well combined.
Adding the zest at this stage helps to release its oils for maximum flavor.
In a separate bowl, whisk together the flour, baking powder, and salt.
Whisking the dry ingredients ensures even distribution of the leavening agent.
Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
Mix just until combined to avoid overworking the dough.
Drop spoonfuls of dough onto the prepared cookie sheet, spacing them about 2 inches apart.
Using a cookie scoop ensures uniform cookie sizes for even baking.
Bake for 12-15 minutes or until the edges are lightly golden. Cool on a wire rack.
Allowing the cookies to cool completely prevents the glaze from melting off.
For the glaze, mix the confectioners' sugar, water, and lemon juice until smooth.
Adjust the glaze consistency by adding more sugar or liquid as needed.
Spread the glaze over the cooled cookies and let it set before serving.
Letting the glaze set ensures it stays intact when storing the cookies.
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