Lemon Drop Cookies - cooking recipe

Ingredients

3 eggs
1/2 cup milk
4 teaspoons lemon extract (2 for cookies / 2 for frosting)
1/2 cup sugar
1/2 cup vegetable oil
3 cups flour
8 teaspoons baking powder
6 cups confectioners' sugar (for frosting)
1/2 cup water (for frosting)

Preparation

FOR COOKIES: Preheat oven to 350 degrees.
Beat eggs, milk, 2 tsp lemon extract, sugar and oil in electric mixer at medium speed until well blended.
Reduce speed to low and add flour and baking powder until just blended to a soft, sticky dough.
Lightly flour your fingers and drop cookies by the teaspoon onto lightly greased cookie sheet.
(I prefer Silpat or parchment) Shape smooth and roundish because they hold their shape during baking.
Make right away for 8-10 minutes With a metal spatula, place cookies on a wire cooling rack.
Cool completely.
FOR FROSTING: Combine confectioners sugar, water and 2 tsp.
lemon extract (if you would like you can also add food coloring) in mixer on medium speed until smooth.
When cookies are completely cooled and still on wire racks (place newspaper or paper bags under racks), drizzle icing over cookies until covered.
Let dry.