Lemon Cookies

Wow, I just made these today and they go straight to the blog! I have pinterest to thank for these guys.

Lemon Cookies

½ cups butter, softened
1 cup granulated sugar
½ teaspoons vanilla extract
1 whole egg
1 teaspoon lemon zest
1 Tablespoon fresh lemon juice
¼ teaspoons salt
¼ teaspoons baking powder
⅛ teaspoons baking soda
1-½ cup all-purpose flour
½ cups powdered sugar

Preheat the oven to 350 F. Prepare light colored cookie sheets with cooking spray. (If using dark colored cookie sheets decrease cooking time)

Prep: In a small bowl mix together the wet ingredients: vanilla, the egg, lemon zest, and lemon juice. In another small bowl mix together the dry ingredients (minus the powdered sugar): the salt, baking powder, baking soda, and flour.

To make: Cream together the butter and sugar. Next, whip in the wet ingredients. Stop the mixer and scrape down the sides. Then slowly mix in the dry ingredients (minus the powdered sugar). Once mixed again scrape down the sides of the bowl and mix again. Pour the confectioners sugar onto a small plate. Roll dough into a heaping teaspoon sized ball then roll the dough balls in the powdered sugar. Place onto cookie sheets. Bake for 9-11 minutes (mine were perfect at 10 minutes). Cookies are done when they are matte (not shiny) on top and lightly browned on the bottom.

Nonna’s Italian Cookies

These are Rob’s Nonna’s cookies.  His childhood favorites!

Grandma Magazu’s receipe for Italian cookies

Total cook time: About 4 hours

For the cookies:

10 cups Flour
2.5 cups Sugar
1.5 TBSP Baking powder
1.5 tsp Baking soda
1.5 tsp Creme of tartar
2 cups Crisco
6 Jumbo Eggs
1 TBSP Vanilla extract
3/4 cup Milk

For the glazes:

Milk
Food coloring
Lemon extract (yellow food coloring)
Almond extract (green food coloring)
Vanilla extract (blue food coloring)

Instructions:

•  Sift the flour and the dry ingredients into a large bowl
• Cut the Crisco into the flour by the teaspoon.  It should look like sand.
•  Beat the six eggs and then add the milk and other wet ingredients.  Beat together.
• Slowly add the wet ingredients into the flour while mixing with a wooden spoon.  You may give a final mix with hands but wash hands often.
• Knead the dough until it’s smooth.  Take care not to over handle it.
• Dust the top of the dough with flour.  Cover it with a clean, damp cloth.  Let it sit for one hour
• Take dough and roll, then cut with cookie cutters and/or roll pieces into tube lengths and curl them like a snail.
• Arrange in a good baker’s cookie sheet. Bake at 350 degrees for 8-10 minutes

Glaze:  1 cup of confectionary sugar with a bit of milk to desired consistency and almond flavoring with a touch of lemon juice.  You may flavor the glaze as you wish.