Ease of preparation: Easy
Yield: 24 cookies
Ingredients:
Cookies
5 cups (1.2 l) flour
1 tablespoon (15 ml) baking powder
5 eggs
1 cup (240 ml) sugar
1 tablespoon (15 ml) vanilla extract
1 tablespoon (15 ml) lemon extract
1 tablespoon (15 ml) lemon zest
¾ cup (180 ml) butter, melted
Icing
3 cups (720 ml) icing sugar
6 tablespoons (90 ml) milk
½ teaspoon (2.5 ml) vanilla extract
½ teaspoon (2.5 ml) lemon extract
Candy melts, for decorating
Method:
Let’s get baking!
To make the cookies, sift flour and baking powder into a bowl and set aside.
Add eggs to a bowl and mix until frothy. Add sugar, vanilla, lemon extract, and lemon zest and mix to combine. Pour in melted butter and mix in. Gradually add flour mixture to butter mixture and mix until a soft dough forms. Cover the dough and put it in the fridge for 1-2 hours.
Break dough into balls. Roll a ball into a rope. Cross the ends of the rope and press them together to hold. Repeat with remaining balls. Bake on a parchment-lined baking tray in a 350 F (175 C) oven for 10-12 minutes.
Let cool.
To make the icing, add icing sugar, milk, vanilla extract, and lemon extract to a saucepan and heat on low until the sugar melts.
Pour icing into a bowl. Take one cookie and dip it in the icing to cover the surface. Repeat with the remaining cookies, stirring occasionally between cookies to keep it from hardening.
Let icing set on cookies. Use candy melts to decorate as desired.
