Italian Lemon Cookies

My love for lemon desserts runs very deep! If lemons are in a dessert, I will try it!

These PERFECT Lemon Cookies are no exception. When I saw this recipe, I JUMPED at the chance to make them. When going into Italian bakeries growing up, this was a cookie I would gravitate towards.
I am going to make a bold statement… I have not met one person that doesn’t love these! This recipe is DEFINITELY a keeper.
Make a whole batch of cookies & freeze what you don’t use (I recommend freezing them without the glaze).
These are perfect for the holidays or a sweet treat with your coffee or tea.
Enjoy
xoxo
SiLLibake

Italian Lemon Cookies

If you are a Lemon fan, you will LOVE these!

Ingredients:

Full recipe makes 48 cookies

• 4 cups all-purpose flour 568 grams

• 4 teaspoons baking powder

• ⅛ teaspoon salt

• 4 eggs

• 1 cup granulated sugar 200 grams

• ⅔ cup vegetable oil (I use LIGHT Olive Oil)

• ¼ cup milk

• 1 teaspoon vanilla extract

• Zest of 2 lemons organic

• Juice of 1 lemon organic
  
  FOR THE GLAZE:
  Combine about 2 cups powdered sugar, 1-2 teaspoons milk, and the juice of one organic lemon. Adjust the thickness of the glaze according to personal taste.
  

Directions:

1. Preheat the oven to 350℉. Position rack to middle. Line 2 large baking sheets with parchment paper.

2. In a medium mixing bowl, sift together flour, baking powder and salt. Set aside.
   In a large mixing bowl or the bowl of an electric mixer fitted with the whisk attachment, whisk the eggs until nice and frothy, approximately 3-4 minutes. Gradually add your sugar with the mixer on. Continue to whisk until well combined and slightly thickened. Add the oil, milk, vanilla extract, zest of two lemons and juice of one lemon. Combine well.

3. Slowly add the flour mixture until well combined (don’t over-mix), the dough will be soft.
   Scoop dough with a medium-sized cookie scoop and drop on a floured surface. Roll into a 4-inch strand about 1/2 inch in diameter. Shape into a concentric circle, with the ends overlapping.

4. Place on parchment-lined baking sheets. Bake for 12-15 minutes or until bottoms are lightly browned.

5. Transfer cookies to the wire rack to cool.

6. Glaze cookies before serving. OPTIONAL: Add sprinkles or lemon zest once they are glazed.
   

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