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Do you bake for the holidays? Here’s a simple and tasty Glazed Italian Lemon Cookie recipe. You can halve the recipe if you need a smaller amount of cookies but if you’re sharing, definitely make the whole recipe.
Italian Glazed Lemon Cookies | Bakewell Junction
My hubby, brother-in-law and friends loved these cookies. The hubby liked them unglazed too. Because the glaze uses milk instead of water, it dries to a matte finish instead of shiny but using milk gives it a better flavor.
Why don’t you join us for another week of 12 Weeks of Christmas Treats.
Brenda from Meal Planning Magic hosts 12 Weeks of Christmas Treats and I hope you’ll join us this year. I’ve participated for the last two and had a great time each year.
Enjoy!
Glazed Italian Lemon Cookies
Yield: 9 dozen cookies Cook Time: 10 minutes
Ingredients:
Dough:
- 5 cups flour
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 pinch salt
- 1 1/4 cups Crisco shortening (I used the shortening sticks)
- 4 eggs
- 2 cups sugar
- 3 teaspoons lemon extract
- 1 pint sour cream
Frosting:
- 4 cups powdered sugar
- 2 teaspoons lemon extract
- 2 + tablespoons milk as needed
- food coloring if desired
- sprinkles if desired
Step 1: For the dough: In a large bowl, mix flour, baking powder and baking soda together and set aside. In a stand mixer beat together the salt, shortening, eggs, sugar and lemon extract.
Step 2: Beat in the flour mixture and sour cream in alternating increments. Mix until just combined. The dough will be sticky. Drop heaping tablespoonfuls on parchment lined baking sheets two inches apart. Bake in a preheated 375 degree oven for 10 minutes. Let cool for 5 minutes in the pan before transferring to cooling racks to cool completely. Repeat for the remaining dough.
Step 3: For the glaze: Add the powdered sugar to a large bowl and then add the lemon extract. Add milk gradually until powdered sugar mixture is slightly thicker than water. I dipped the tops of the cookies in to the glaze and placed them on a plate to dry. If you want a thicker glaze, dip them again.
Storing: Store in a sealed plastic container for a few weeks.
Enjoy!!!
Recipe adapted from my co-worker’s wife’s home recipe.
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