Italian Lemon Drop Cookies, about 16 pieces.

Italian Lemon Drop Cookies are soft, delicate cookies with a fresh lemon flavor that makes them a delightful treat. These cookies are airy and light, with a sweetness perfectly balanced by the tartness of the lemon. They are easy to make but look impressive thanks to the glossy lemon glaze that covers the top. The dough contains both lemon zest and juice, giving the cookies an intense, natural lemon flavor. The glaze, made with powdered sugar, milk, and even more lemon juice and zest, adds extra freshness and a beautiful finish.

• 250 g all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• 100 g sugar
• 60 g room temperature butter
• 3 large room temperature eggs
• 1 large lemon, grated zest and juice (2 tablespoons juice, 1 tablespoon zest)
  
  Lemon Glaze
• 175 g powdered sugar
• 3 tbsp milk
• 1 tbsp lemon juice
• 1 tsp grated lemon zest

1. Combine the flour, baking powder, and salt, and set aside.
2. Beat together the sugar and butter until light and creamy. Add the eggs, lemon juice, and lemon zest, and continue mixing until everything is well combined. 
3. Fold in the flour mixture.
4. Using a cookie scoop, drop small balls onto a baking sheet lined with parchment paper.
5. Bake at 175 degrees for about 10-15 minutes (depending on their size), or until the tops of the cookies are just set (note that the color of the cookies will not change much). 
6. Cool.
   
   Lemon Glaze
   Whisk together the powdered sugar, milk, lemon juice, and lemon zest. Turn the cookies upside down and dip the tops into the lemon glaze, allowing the excess glaze to drip off. Transfer to a wire rack to let the glaze set before eating or storing them.

These cookies are perfect for afternoon tea, as a light dessert, or as part of a dessert table. They are small and elegant, and the lemon flavor makes them ideal for both warm summer days and refreshing winter breaks. A true highlight for lemon lovers!