These traditional Italian lemon cookies are a favorite Christmas treat! 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 tlis classic recipe_
Can I use vegetable shortening instead of regular shortening?
Its best to avoid vegetaue shortening as it can make the cookies taste off. Sick with regular shortening
for the authentic flavoc
My dough is really sticky and hard to handle. What should I do?
If the dough seems overly 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.
How long do these cookies keep for?
Properly stored in an airtight container at room temperature, these cookies will keep fresh for up to 1
week. They can also be frozen for 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_
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Yield: 60 cookies
Ingredients:
• 6 eggs
• 1 cup (200g) granulated sugar
• 1 cup (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) sugar
• 1 teaspoon lemon extract
• 1-2 tablespoons milk
• Sprinkles for decorating
Instructions:
1_ Preheat oven to 400’F (20VC). Line two baking sheets with parchment paper
2 In a large bowl, beat together the eggs, sugar, melted shortening and lemon extract until well
combined.
3. In a separate bowl, whisk together the flour, baking powder and salt.
4_ Slowly mix the dry ingredients into the wet ingredients until a smooth, slightly sticky dough forms. If
needed, add more flour 1 tablespoon at a time if dough is too sticky.
5. Roll dough into 1 tablespoon sized balls and place onto the prepared baking sheets, spacing about 2
inches apart
6. Bake for 7-9 minutes until lightly golden brovm on the bottom. Allow to cool completely on baking
sheet
7_ Make frosting by mixing powdered sugar with lemon extract and 1-2 tablespoons milk until a thick
glaze forms. Add more powdered sugar to thicken or more IWIk to thin, if needed.
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8. Dip tops of cooled cookies into frosting allowing excess to drip off Decorate with sprinkles.
9. Allow frosted cookies to set completely before storing serving. Cookies vhll keep in an airtight
container for up to 1 week.
Tips:
• Be sure your baking powder is fresh for the cookies to rise properly Check the expWy date.
Do not overbake the cookies or they wil be dry. They should still look soft in the center when removed
from the oven.
If frosting seems too thin, add more powdered sugar. Too thick, add a touch more ntlk. Adjust to get
the right piping consistency.
Codorfil sprinkles make these cookies festive for the holidays but you can decorate them however
you like_
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Chill dough for 30 minutes before rolling if its very soft and sticky_ This makes it easier to handle.
• Store frosted cookies between layers of parchment or wax paper so they don’t stick together.
Nutrition Facts Per Cookie (Unfrosted):
105 calories, 3g fat, 17g carbs, lg protein