My Grandma Nettie (on my mom's side) made her specialty dishes, but was not the biggest "cook." Kind of like my mom, she doesn't love to cook, but what she does make is fantastic. My grandmother had a sister-in-law... we called her "Zizi". Every Italian family has a Zizi! She could cook........but I remember her most for the wonderful things she baked. She would send over her amazing Easter Breads... her Struffola... and all kinds of cookies.
Even though Zizi has been gone for many years... her recipes live on. I was thrilled to get this recipe, years ago, from my cousin Annmarie. It is so special because it is passed down from her Grandma, Zizi!
It is a traditional Italian Lemon cookie and it is one of my favorites. We change the sprinkle colors for different holidays and ocassions but the cookie always stays the same. It's perfect, just the way it is.
ITALIAN LEMON COOKIE
2 STICKS OF ROOM TEMPERATURE UNSALTED BUTTER
1 CUP SUGAR
4 EGGS
1 TBLSP LEMON EXTRACT
3 1/2 CUPS ALL PURPOSE FLOUR
3 1/2 TSP BAKING POWDER
1/2 TSP SALT
1 TSP VANILLA
Preheat oven to 350 degrees.
Cream the butter and sugar together in a large mixing bowl or the bowl of a stand up mixer. Beat until light and fluffy,
Even though Zizi has been gone for many years... her recipes live on. I was thrilled to get this recipe, years ago, from my cousin Annmarie. It is so special because it is passed down from her Grandma, Zizi!
It is a traditional Italian Lemon cookie and it is one of my favorites. We change the sprinkle colors for different holidays and ocassions but the cookie always stays the same. It's perfect, just the way it is.
ITALIAN LEMON COOKIE
2 STICKS OF ROOM TEMPERATURE UNSALTED BUTTER
1 CUP SUGAR
4 EGGS
1 TBLSP LEMON EXTRACT
3 1/2 CUPS ALL PURPOSE FLOUR
3 1/2 TSP BAKING POWDER
1/2 TSP SALT
1 TSP VANILLA
Preheat oven to 350 degrees.
Cream the butter and sugar together in a large mixing bowl or the bowl of a stand up mixer. Beat until light and fluffy,
Add eggs, one at a time, beating well after each addition. Then add both the lemon and vanilla extracts.
Sift together the flour, baking powder and salt and then add the dry ingedients, slowly, while mixing. Continue until all are combined.
Drop by teaspoon onto cookie sheet lined with parchment paper about 2 inches apart.
Bake for 12 to 14 minutes, until just before they begin to brown.
I like to let these sit out for a few hours or even over night before putting the lemon glaze on. But when you are ready...
LEMON GLAZE ICING
2 TBLSP ROOM TEMPERATURE UNSALTED BUTTER
4 TBLSP LEMON JUICE
1 LB BOX OF POWDERED SUGAR
2 TBLSP MILK
With a hand mixer, blend the butter and add the sugar slowly. Add the milk and lemon extract in between each addition of sugar. You want this to be a nice thin glaze so add more liquid if needed.
Dip the tops of the cookies into the glaze and put on a drying rack to dry.
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Shake some sprinkles on them and let them dry for a few hours. I hope they bring your family as many wonderful memories as they have ours!!
ENJOY!!! ALL GOOD STUFF!!!!!
ENJOY!!! ALL GOOD STUFF!!!!!
