Italian Lemon Cookies for Christmas

Italian Lemon Cookies

Italian Lemon cookies
3/4 pound unsalted butter

1 cup sugar

8 large eggs

Zest 1 large lemon

1 tablespoon fresh lemon juice

4 cups all-purpose flour
4 tablespoons baking powder

pinch salt

Icing:

1 cup confectioner sugar

2 -3 tablespoons fresh lemon juice

Milk as needed for consistency

Directions:

1.      Preheat oven to 350F. Line a couple of baking sheets with parchment paper.

2.      In a large bowl, cream butter and sugar with a hand mixer; add eggs a few at a time. Mix well. Add zest and juice of lemon.  Mix again.

3.      Combine and sift flour, baking powder, and salt in another bowl.  Add dry ingredients to wet mixture a third at a time. Knead until the dough is firm, not stiff and not sticky.  (If the dough is wet add additional flour a little at a time) Form into a large ball. Let stand about 15-20 minutes.

4.      When ready to shape, cut small pieces of dough with a knife, roll each piece in slightly floured hands. You can make shapes such as a wreath, braid, knots, or any shape you like.

5.      Bake for 20-25 minutes. Wait until the cookies have cooled. Make the icing for the top of the cookies to desired consistency. Let the icing sugar completely dry before storing. Makes 2-4 dozens depending on the size of cookies.

These cookies are not very sweet unless you add a lot of icing and sprinkles to the top of the cookies.  They are delicious traditional Southern Italian cookies. Enjoy them with your family for Christmas or any holiday!