Italian Lemon Cookies

If I could only have one Christmas cookie for all of time…this would be it! Grandma’s Italian Cookies are simple enough for even the baker haters! These take me right back to days of yore. These simple cookies have been around for generations and truly stand the test of time. Pillowy soft and not super sweet, they are great any time of day but I love them most with coffee! 

3 eggs, separated

½ cup white sugar

½ cup butter, melted and cooled to room temp

1 teaspoon vanilla extract

1 teaspoon lemon extract

1 teaspoon lemon zest

4 teaspoons baking powder

3 cups all-purpose flour, sifted

1. Preheat oven to 350 degrees.

2. Beat egg whites until soft peaks form. Gradually add egg yolks and continue beating. Add sugar, butter, vanilla, lemon extract and lemon zest. Mix in baking powder. Then add flour a bit at a time until blended.

3. Roll dough into 1 inch balls. (use flour on your hands to keep the dough from sticking.) Place cookies 2 inches apart on greased cookie sheets.

4. Bake for 10-12 minutes until firm and golden on the bottom.

ITALIAN LEMON COOKIE GLAZE

3 cups confectioners’ sugar

4 tablespoons water

½ teaspoon lemon extract

1. Mix ingredients in a bowl until smooth. When the cookies are still warm, dip the tops of the cookies into the glaze and then let cool.

2. If using, top with sprinkles and lemon zest while glaze is still wet.

* if you don’t care for lemon omit the lemon extract and zest and substitute with vanilla or even almond extract.

*if the dough feels sticky and is difficult to roll then add more flour