Italian Cookies - Lemon


You will always see this classic cookie on every Italian cookie tray. It's a great, basic recipe that you can alter according to the season. In the springtime and during Easter, I like to make these cookies with a Lemon flavoring. They're light and crumbly and the perfect dessert post meal. These cookies originated in Prato, which is located towards the North of Florence, in the mid 1850s by a man named Antonio Mattei.

    

Recipe


Ingredients

6 eggs
1 cup corn oil
1 tsp. salt
6 tsp. baking powder
1 cup sugar
1 tsp. vanilla
1/2 tsp. lemon extract
4 1/2 cups flour

For the glaze:
1 cup powdered sugar
7-8 tsp milk
1 tsp lemon extract (you can also use fresh Lemon juice)

Instructions

1. Mix sugar, eggs, salt, vanilla, lemon and oil.

2. Blend in baking powder and mix flour at the end.

3. Let stand for one hour and then roll round tablespoons on to greased (or line with parchment) cookie sheet at 350 degrees Fahrenheit for 8-10 minutes.

4. For the glaze, whisk powdered sugar, milk and Lemon flavoring in a bowl until smooth.

5. Dip each cookie into the glaze and let them harden on a cooling rack.

6. To be festive, we usually sprinkle Nonpariel sprinkles on top while the glaze is still wet, according to the occasion.


Yields around 24 cookies, however, you can get much more out of them depending in the size you make them.





Check out these Dash stainless steel mixing bowls with lids:





 
                                                           

 

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