Well, “need” might be too strong a word, but I wanted a 'simply nice' gift for a friend, and who can resist cookies?!? This one for Italian Lemon Drop Cookies seemed quite nice. The batter went together in no time at all, and since I used a mini icecream scoop, they all came out about the same size. Shape, however, was another thing! If you want perfection, I'd roll them into little balls – but I liked the rustic (and home-made) look inherent in the variety. Light and airy, not too sweet with a distinct lemon flavor, you could stop right there. But this recipe called for a thick glaze – sprinkles optional, but I quite liked the finish look Don't let the preparation time fool you – that is only until you take them out of the oven. They must fully cool before you ice them, and it DOES take a while for the frosting to set to the point you can stack them. Now, since I was on an Italian theme, Pinoli/Pignoli/Pine Nut Cookies seemed a delightful compliment. Based on almond paste (my grocer didn't have any, so I made my own), these cookies are pretty much nuts, egg whites, and sugar. Don't be disappointed that the actual cookie is made with almonds – so much less expensive than pignoli, trust me! Now THIS recipe SAID to roll into balls – but my egg whites must have been larger than they planned, because that wouldn't have been possible. Using the same scoop, THESE turned out perfectly round? Go figure... I've gotta say I was very happy with both results – one crisp, the other slightly chewy... and definitely, well, hopefully, totally enjoyed.