Sunday, December 13, 2009

Italian Lemon Cookies

recipe from Laura Rebecca's Kitchen

Italian Lemon Cookies

1 cup shortening (if desired, use butter in place of half or all the shortening)
1 1/4 cups granulated sugar
4 eggs
1/3 cup plus 2 Tbsp sour cream
2 1/4 tsp lemon extract
1 tsp vanilla extract
Grated zest of 1 lemon
4 1/2 cups all-purpose flour
4 1/2 tsp baking powder

1 cup confectioners' sugar
2-3 Tbsp warm milk
1/2 tsp lemon juice (optional)

Preheat oven to 350 degrees.

Beat together shortening and sugar in medium bowl until light. Add eggs, sour cream, lemon extract, vanilla extract, and lemon zest; beat until combined, scraping down sides of bowl. Combine flour and baking powder; add to mixture in bowl and beat just until moistened.

Shape dough into small balls, using about 1 level Tbsp for each. Arrange about 1 inch apart on parchment paper-lined cookie sheets. Bake 10 to 12 minutes, until lightly browned. Do not over bake. Remove from pans and cool.

Combine confectioners' sugar and milk in small bowl; whip lightly with spoon until smooth and slightly thick. Add lemon juice if desired; stir briskly until well-combined. Dip tops of cookies into icing; decorate with sprinkles if desired. Let set until icing is dry to the touch. Store in closed container.

Yield: approximately 4 dozen cookies.


Post a Comment