Italian Lemon Drop Cookies

For great results every time you bake, follow a few simple steps:

Use heavy baking sheets that distribute heat evenly, creating uniformly baked cookies.

When a recipe calls for greased baking sheets, a light spray of Crisco® No-Stick Cooking Spray is ideal.

To keep cookies from spreading, chill the dough before baking.

Cookies become overdone quickly and will continue to cook for several minutes after being removed from the oven, so avoid letting them get too brown. Look for golden brown edges instead.

Leave cookies on the baking sheet for 2 to 3 minutes after they’re out of the oven, and then remove them to a cooling rack. Lifting them any earlier leads to tears and breaks. Leaving them on longer can cause them to stick.

Portion cookie dough into cookie-sized scoops (cut out rolled cookies) and freeze them, in a single layer, in re-sealable plastic bags. Write the oven temperature and bake time onto each plastic bag. You can enjoy fresh-baked cookies in no time by simply retrieving the desired amount and baking them straight from the freezer. Add a few minutes to the baking time for frozen dough.

To keep baking times consistent, be sure that all cookies are about the same size.

For more cookie recipes and tips visit Crisco.com