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Ingredients
Ingredients (makes about 48 cookies):
- 1 cup sugar(200 grams)
- 2 sticks butter softened (224 grams)
- 6 large eggs
- 4 all-purpose flour (500 grams)
- 6 tsp baking powder
- 1/4 salt
- 1 tsp lemon extract
- Zest of a lemon
Ingredients for Glaze
- Juice of a lemon
- 4 cups confectioners sugar
Instructions
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Step#1- In a stand-up mixer with the paddle attachment
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Step#2- Cream the butter and sugar until light and fluffy. Add the lemon extract and zest. Add your eggs one at a time and continue beating.
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Step#3- Mix your dry ingredients and add them slowly, you will obtain a sticky dough.
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Step#4- Cover dough and place in the fridge for about thirty minutes.
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Step#5- With a small ice cream scooper create scoops and place them one inch apart on a parchment paper-lined cookie sheet.
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Step#6- Bake on 350 for 15 to 18 minutes until golden on the bottom.
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Step#7- Let the cookies cool before adding the glaze.
Direction (For Glaze):-
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Step#1- To the confectioners' sugar add about a 1/4 cup of the lemon juice and stir to create a smooth glaze.
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Step#2- Adjust with more lemon juice or a little water. It should be thick and not too runny.
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Step#3- Take each cookie and dip the top into the glaze. Shake off the excess and place it on a cookie rack to dry.
(the sprinkles should be added before drying otherwise they won’t stick).
