Italian Lemon Cookies With Sprinkles Recipes

ITALIAN LEMON KNOT COOKIES

Steps:

• Combine flour, baking powder, baking soda, and salt in a bowl.
• Cream sugar, butter, and shortening together in a large bowl until light and fluffy. Add eggs. Beat in lemon extract. Add flour mixture gradually, beating well to combine. Wrap dough in waxed paper and refrigerate for 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
• Place the dough on a lightly-floured surface. Break off golf ball-sized pieces of dough. Roll each piece into a rope about 7 inches long and 1/2 inch in diameter. Tie into a knot with one end poking up in the center. Place 1-inch apart on the prepared baking sheets.
• Bake in the preheated oven until lightly browned, 10 to 15 minutes.
• While cookies bake, combine confectioners' sugar, milk, and lemon extract in a bowl for icing until smooth.
• Transfer baked cookies to a wire rack to cool slightly, about 5 minutes. Spread icing evenly on top of the slightly warm cookies and add sprinkles.

ITALIAN LEMON COOKIES

Steps:

• Preheat oven to 350 degrees F. Line good quality baking sheets with parchment paper or silicone mats.
• In a small bowl, whisk together flour, baking powder, and salt. Set aside.
• In a large mixing bowl, beat together the cooled melted shortening and 1 cup powdered sugar until light and fluffy. Beat in eggs one at a time until well combined, then beat in lemon extract and lemon zest. Beat in flour into sugar/shortening mixture until combined.
• Using a medium cookie scoop (about 1.5 Tablespoons) or spoons, divide dough and roll into balls. Place cookie balls onto prepared baking sheets. Remove cookies from oven, and cool on wire racks.
• Bake the cookies about 10-12 minutes or until lightly golden brown on the bottom, but still light on top.
• Meanwhile, whisk together 2 cups of powdered sugar and 2 Tablespoons of milk in a small deep bowl. Add more milk as needed until glaze is fairly thin in consistency.
• Dip cookies in glaze with a fork, letting excess glaze run off as much as possible. Place cookies on parchment paper or silicone mat. Quickly top with sprinkles while glaze is wet. Then set cookies aside for glaze to set.

ITALIAN SPRINKLE COOKIES

Steps:

• Using a heavy-duty mixer, beat eggs on high speed until light and foamy, about 5 minutes; set aside. In a large bowl, combine the flour, confectioners' sugar and baking powder; on low speed, gradually beat in shortening and extracts until mixture resembles fine crumbs. Gradually add beaten eggs (dough will be stiff). , Roll dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 12-14 minutes (tops of the cookies will not brown, but bottoms should brown slightly). , Meanwhile, in a small bowl, combine the confectioners' sugar, milk and extracts until smooth. As soon as cookies are removed from the oven, quickly dip 2 or 3 at a time into glaze. Remove with a slotted spoon or tongs; place on wire racks to drain. Immediately top with sprinkles. Let dry for 24 hours before storing in airtight containers.

ITALIAN COOKIES WITH SPRINKLES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Beat butter and sugar together until creamy. Stir in anise extract and lemon extract. Blend in eggs. Combine flour, baking powder, and salt in another bowl; blend into egg mixture until dough is almost crumbly but stays together when you roll it in your hands.
• Form dough into 1-inch balls and place 2 inches apart on ungreased cookie sheets.
• Bake in the preheated oven until edges are set and golden, about 15 minutes. Remove from the oven. Cool on the baking sheet briefly before removing to a wire rack to cool completely, about 15 minutes.
• Meanwhile, combine powdered sugar and milk in a bowl. Glaze cooled cookies and top with sprinkles.

ITALIAN LEMON COOKIES WITH SPRINKLES

Steps:

• Preheat oven to 350°F.
• Sift together the dry ingredients.
• Add sugar and mix well.
• Add remaining ingredients and mix well to combine.
• Form the dough into small one-inch balls (or roll into a long 'snake' and twist into desired shapes).
• If dough in dry and crumbly add a bit of milk at a time to get it to the right consistency.
• Place on cookie sheet and bake till golden brown (apporximately 7-8 min).
• Frosting: Add milk and extract to the confectioners sugar and mix well.
• 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.
• Dip top of ball into the frosting and allow to sit for a few seconds before topping with sprinkles.
• If allowed to dry, sprinkles will not adhere.