Italian Lemon Cookies With Sprinkles

Total Time: 32 mins Preparation Time: 25 mins Cook Time: 7 mins

Ingredients

• 5 1/2 cups sifted flour
• 6 teaspoons baking powder
• 1 cup sugar
• 6 eggs
• 1 cup crisco cooking oil
• 3 teaspoons lemon extract (or anise extract)
• 1 (1 lb) box confectioners' sugar
• milk (enough to make a drizzle consistency)
• 2 teaspoons lemon extract
• colored sprinkles

Recipe

• 1 preheat oven to 350°f.
• 2 sift together the dry ingredients.
• 3 add sugar and mix well.
• 4 add remaining ingredients and mix well to combine.
• 5 form the dough into small one-inch balls (or roll into a long 'snake' and twist into desired shapes).
• 6 if dough in dry and crumbly add a bit of milk at a time to get it to the right consistency.
• 7 place on cookie sheet and bake till golden brown (apporximately 7-8 min).
• 8 frosting: add milk and extract to the confectioners sugar and mix well.
• 9 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.
• 10 dip top of ball into the frosting and allow to sit for a few seconds before topping with sprinkles.
• 11 if allowed to dry, sprinkles will not adhere.