Italian Lemon Cookies

I often make these at Christmastime, and my daughter-in-law, Amy, lights up like a Christmas tree when I do.  Some people make these shaped in “knots,” but I like to make them round.  Either way, they are indescribably delicious!

Italian Lemon Cookies

1 stick (1/2 cup) Margarine or Butter (melted)
3 Eggs
1 cup Sugar
4 cups Flour
8 teaspoons Baking Powder
¾ cup Milk
4 teaspoons Lemon Extract
Confectioner’s sugar, milk, and extract for glaze.

Preheat oven to 400 degrees.

Beat together melted margarine (or butter) and eggs.  Combine the sugar, flour, and baking powder–and add to margarine and eggs alternately with the milk and extract.  Mix until thoroughly combined.

Grease hands with vegetable oil.  Roll the dough in your hands about the size of a walnut.  Place on ungreased cookie sheet.

Bake for about 8 minutes, or until slightly brown.

When cookies are completely cool, ice with confectioner’s sugar, milk, and extract.  Sprinkle with nonpareils, if desired.

Makes about 80 cookies.


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