These cookie literally are a childhood staple for the holidays for me. My mom made these by the dozens for Christmas every year and they literally were and still are my favorite cookie to eat around the holiday or basically ANYTIME! Not only are they super fun and easy to make, but even more fun to eat.
Emma always offering help when it comes to cookie making.
4 eggs ( room temp)
3 1/2 cups flour
3 tablespoons baking powder
1 tablespoon vanilla
1 cup granulated sugar
1 stick butter ( room temp)
Zest of 1 lemon
2 cups powdered sugar ( sifted)
3 tablespoons fresh lemon juice ( usually
2 squeezed lemons)
1 tablespoons vanilla
Cream butter, sugar, vanilla and lemon zest on medium speed till creamy. Add eggs slowly, one at a time. Once mixed, Sift dry ingredients in a separate bowl. Add half of dry ingredients to wet and mix. Scrape down the bowl with a rubber spatula and add the other half of dry ingredients.
Once combined. Place a piece of parchment paper on your counter top. Add about a cup of flour and spread over the top of parchment. Scoop out cookie dough onto flour. Pat flour on your hand before kneading your dough to form a ball . Keep patting more flour on your hands when needed so dough doesn’t stick to your hands. Make a ball ( make dough balls a little smaller than you would a regular sized meatball) and roll the into into a 1 inch log. Twist each log to form a spiral and lay each on on a large parchment covered cookie sheet spreading apart each cookie about an inch. Bake for 10-12 mins at a preheated 350 oven. Remove and cool.
Directions: mix all ingredients in a medium bowl till smooth and glossy.
Dip each “cooled” cookie into icing mixture and lay each one on another piece of parchment paper, sprinkle non-pareils over tops of cookies. Let icing set for 45 mins or refrigerate till icing is firm ( 10 mins)
Yields about 2 dozen
Cooking time: 10-12 mins