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Old 11-20-2004, 03:09 AM
barbszy's Avatar
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Join Date: Sep 2002
Location: Southern NJ, near Philadelphia
Posts: 18,716
Italian Lemon Cookies

makes 100 cookies

You really need a heavy duty mixer for this recipe. The dough is very stiff.

4 eggs, beaten
1 1/2 cups sugar
2 tsp vanilla
1 cup vegetable shortening, MELTED
1/2 cup milk
6 cups flour
2 TBL baking powder
1 TBL fresh lemon juice
zest of one lemon

1 1/2 cup powdered sugar
1/4 cup milk
2 tsp vanilla
(More sugar may be needed if frosting is too thin)

1. Beat eggs, sugar and vanilla.
2. Make sure melted shortening has cooled a little bit (so it doesn't cook the eggs). Add shortening and milk.
3. Add flour and baking powder.
4. Add lemon juice and zest.
5. Chill dough 1 hour.
6. Break off pieces of dough a little smaller than a golf ball. Roll it into ropes between your hands and tie in a knot. Place 1 inch apart on baking sheet. (If sheet is nonstick, no need to grease it).
7. Bake 14 minutes at 350. Cookies will be light colored and firm to the touch.
8. Cool on wire racks.
9. Drizzle frosting over COOLED cookies. Top with nonpareils if desired.
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