Italian Lemon Cookies with Sprinkles
What you will need:
5 1/2 cups sifted flour
6 teaspoons baking powder
1 cup sugar
1 cup Crisco cooking oil
3 teaspoons lemon extract(or anise extract)
(1 lb) box confectioners’ sugar
milk (enough to make a drizzle consistency)
teaspoons lemon extract
1. Preheat oven to 350°F.
2 Sift together the dry ingredients.
3 Add sugar and mix well.
4 Add remaining ingredients and mix well to combine.
5 Form the dough into small one-inch balls (or roll into a long ‘snake’ and twist into desired shapes).
6 If dough in dry and crumbly add a bit of milk at a time to get it to the right consistency.
7 Place on cookie sheet and bake till golden brown (approximately 7-8 min).
8 Frosting: Add milk and extract to the confectioner’s sugar and mix well.
9 You do not want a watery consistency nor a cake frosting consistency, but just thick enough to have some remain on the cookie and drizzle (slowly) down the sides.
10 Dip top of ball into the frosting and allow to sit for a few seconds before topping with sprinkles.
11 If allowed to dry, sprinkles will not adhere