The Italian Lemon Egg Cookies. Infused with lemon extract and coated with a sweet, crunchy lemon icing, these cookies are light, cakey and refreshingly citrusy.
They’re a perennial favorite in her Christmas cookie trays; they appear at every family birthday party; and they grace the dessert table every Easter Sunday.
SERVING: Makes 72 cookies
- 6 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3 tablespoons baking powder
- 1 teaspoon salt
- 6 large eggs
- 4 tablespoons lemon extract
- 1 cup canola oil
- 1/2 cup whole milk
- 2 1/2 cups confectioners’ sugar
- 2 tablespoons lemon extract
- A few drops of whole milk
- Colored candy sprinkles (optional)
- 1. Preheat the oven to 325 degrees, and position a rack in the center of the oven. Line four large cookie sheets with parchment paper.
- In a large bowl, mix flour, sugar, baking powder and salt.
- In a small bowl, lightly whisk eggs, lemon extract, oil and milk.
- Add the wet ingredients to the dry ingredients.
- Using a rubber spatula, mix until a dough starts to form. Using your hands, lightly squeeze and knead the dough.
- If it seems a bit dry, then add 1 teaspoon of milk at a time until it reaches desired consistency.
- The dough should be somewhat sticky and elastic.
- Scoop 1 tablespoon of cookie dough and roll between lightly floured palms until a smooth ball forms.
- Place the balls on a parchment-lined baking sheet 2 inches apart.
- Bake cookies for 15 to 20 minutes, or until lightly browned on the bottoms.
- The tops will be white but cooked through. Transfer to a rack and cool completely before frosting.
- To make the icing, whisk the confectioners’ sugar and the lemon extract in a small bowl.
- Add a few drops of milk and continue whisking until the icing is smooth and opaque and clings to the back of a spoon.
- Taste and add more lemon extract and/or confectioners’ sugar, if desired.
- When it’s ready, pour icing through a fine-mesh sieve to remove any tiny clumps of confectioners’ sugar.
- For easy cleanup, place a sheet of parchment paper under a cookie rack before icing cookies.
- Dip the top of the cookie in the icing, then place on the rack.
- Decorate with colored candy sprinkles, if desired.
- Allow to dry completely before storing in an airtight tin or plastic container.
- Place waxed paper or parchment paper between layers to protect the icing and sprinkles. Properly stored, cookies should last seven to 10 days.
Source and picture: http://oneforthetable.com/Spring-Easter/moms-recipe-for-italian-lemon-egg-biscuits.html#comment-1657