Italian Lemon Cookies

Dough Ingredients

  • 3 Large eggs
  • ½ c (4 oz) Milk
  • 1 tsp Lemon extract
  • 1 tsp Vanilla extract
  • ½ c (3½ oz) Sugar
  • ½ c (4 oz) Vegetable oil or melted butter
  • 3 c (13 oz) Flour
  • 8 tsp Baking powder

Instructions

  1. Preheat oven to 350°F.
  2. In an electric mixer on medium speed, beat the eggs, milk, extracts, sugar and oil/melted butter until well blended.
  3. On low speed, add flour and baking powder. Mix until just blended. The dough should be soft and sticky.
  4. Using a tablespoon cookie scoop, drop the dough onto a lightly greased or parchment covered cookie sheet, spacing the cookies 2 inches apart.
  5. Bake 10-12 minutes (rotating once) or until lightly browned.
  6. Remove cookies from the oven. Remove cookies from sheet onto wire racks. Cool completely.

Frosting/Decor

  • 6 c (20 oz) Sifted Confectioners’ sugar
  • ½ c (4 oz) Lemon juice
  • 1 tsp Lemon extract
  • 1 tsp Vanilla extract
  • Rainbow nonpariels

In an electric mixer on medium speed, beat the sugar, lemon juice and extracts until smooth.

Finishing

Dip the top of a cookie into the frosting. Set it on a wire rack. When the dripping slows or stops (about 30 seconds), sprinkle generously with the nonpariels. Repeat until all cookies are frosted and decorated. Dry the finished cookies on a wire rack.

Comments & Hints

  • These cookies will puff a lot! If you want more cookies, use a small cookie scoop. If you want larger cookies, use a medium scoop.
  • If Nana and/or Papa really like the anise version, substitute anise extract for lemon extract in both the cookie dough and frosting. Use water instead of lemon juice in the frosting.
  • King Arthur Flour has a great extract called Fiori di Sicilia. It has both vanilla and citrus flavor and is perfect for these cookies. If you plan to make these cookies a lot, or want to make panettone, order yourself a bottle.
  • Handy PDF of this recipe

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