Italian Lemon Ring Cookies
By: Kat Green
Published: Wednesday, March 24, 2010 - 6:58pm

Ingredients




COOKIE

3 cups all-purpose flour
3/4 cup granulated sugar
4 1/2 teaspoons baking powder
1/2 teaspoon salt
3 eggs
1/2 cup vegetable oil
1/4 cup milk
2 teaspoons lemon extract
FROSTING

3 cups confectioners’ sugar, sifted
4 tablespoons milk
2 teaspoons lemon extract
Multi-colored sprinkles

Preparation

1 Preheat oven to 325ºF. Sift the flour, sugar, baking powder and salt. Set aside. 2 In large mixing bowl, beat the eggs, oil, milk and lemon extract on low speed until well blended. Stir in the flour mixture until dough is formed. Let rest, covered for 20 minutes. 3 Break off small pieces of the dough and roll into pencil thin strips 4 inches long. Twist dough pieces to make knots and braids. Place on parchment-lined cookie sheets and bake for 12-15 minutes or until lightly browned. Remove cookies from cookie sheet and allow to cool on wire racks. 4 FROSTING: Mix together the confectioners’ sugar, milk and lemon extract until smooth. Add more milk, if necessary. Using a metal spatula, frost the tops of the cookies. The frosting will drip down the sides and coat the cookies. Return to wire racks for frosting to set. Sprinkle with multi-colored sprinkles before frosting is set. Store in an airtight container. Makes 36.

About


A favorite Italian cookie at Easter. They are very lemony and oh-so-good. Italians love lemon and this Italian gal is no exception. I use lemon flavoring in many of my baked goods. So pucker up and enjoy!