These traditional Italian lemon cookies are a favorite Christmas treat! Whth their soft and cakey texture,
bright lemon flavor and pretty frosting, they are sure to be a hit for cookie exchanges or holiday gifting.
The lemon extract can be substituted for anise extract for a different take on this classic recipe.
Can I use vegetable snortening instead of regular shortening?
Its best to avoid vegetable shortening as it can make the cookies taste off Stick with regular shortening
for the authentic flavor.
My dough is really sticky and hard to handle. mat should I do?
If the dough seems overty sticky, you can add a bit more flour, 1-2 tablespoons at a time, until it
becomes workable_ The amount of flour needed may vary based on things like humidity.
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How long do these cookies keep for?
Property stored in an airtight container at room temperature, these cookies will keep fresh for up to 1
week. They can also be frozen up to 3 months.
Can I use a different extract instead of lemon?
Yes, anise or almond extract can be substituted in for the lemon if desired- Reduce to 1-2 teaspoons
since they have stronger flavors.

Yield: 60 cookies
Ingredients:
• 6 eggs
• 1 (2000) granulated sugar
• 1 (240ml) melted shortening (not vegetable shortening)
• 4 cups (500g) all-purpose flour
3 tablespoons lemon extract (or anise extract)
• 2 tablespoons baking powder
• Pinch of salt
For Frosting:
• 2 cups (240g) powdered sugar
• 1 teaspoon lemon extract
• 1-2 tablespoons milk
Sprinkles for decorating
Instructions:
1. Preheat oven to 400’F (204’C)_ Line two baking sheets with parchment paper.
2 In a large bowl, beat the eggs, sugar, melted shortening and lemon extract until we”
conüined.
3 In a separate bowl, whisk together the flour, baking powder and salt.
4. Slowdy mix the dry ingredients into the wet ingredients until a smooth, slighty sticky dough forms. If
needed, add more flour tablespoon at a time if dough is too sticky
5. Roll dough into 1 tab4espoon sized balls and place onto the prepared baking sheets, spacing about 2
inches apart.
Bake for 7-9 minutes unfil lightly golden brom on the bottom. Allow to cool cornpletely on baking
sheet.
7. Make frosting by ‘fixing powdered sugar with lemon extract and 1-2 tablespoons mdk until a thick
glaze forms. Add more powdered sugar to thicken or more milk to thin, if needed.

& Dip tops of cooled cookies into frosting allowing excess to drip off Decorate with sprinkles.
9. Allow frosted cookies to set completely before storing or serving. Cookies whll keep in an airtight
container for up to 1 week.
Tips:
Be sure your baking powder is fresh fry the cookies to rise properly. Check the expiry date.
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• Do not overbake the cookies or they vill be dry. They should still look soft in the centerwhen removed
from the oven.
• If frosting seems too thin, add more pmvdered sugar. Too thick, add a touch more mik Adjust to get
the right piping consistency_
Coltlful sprinkles make these cookies festive for the hobdays but yw can decorate them hmvever
you like.

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• Chi” dough for 30 minutes before rolling if its very son and sticky. This makes it easier to handle.
• Store frosted cookies layers of parchment or wax paper so they don’t stick together
Nutrition Facts Per Cookie (Unfrosted):
105 calories, 3g fat, 17g carbs, lg proteinv