Italian Lemon Cookies With Sprinkles

Recipe by dojemi
READY IN: 32mins
YIELD: 3 dozen


  • 5 12
    cups sifted flour
  • 6
    teaspoons baking powder
  • 1
    cup sugar
  • 1
    cup Crisco cooking oil
  • 3
    teaspoons lemon extract (or anise extract)
  • Frosting
  • milk (enough to make a drizzle consistency)
  • 2
    teaspoons lemon extract
  • colored sprinkles


  • Preheat oven to 350°F.
  • Sift together the dry ingredients.
  • Add sugar and mix well.
  • Add remaining ingredients and mix well to combine.
  • Form the dough into small one-inch balls (or roll into a long 'snake' and twist into desired shapes).
  • If dough in dry and crumbly add a bit of milk at a time to get it to the right consistency.
  • Place on cookie sheet and bake till golden brown (apporximately 7-8 min).
  • Frosting: Add milk and extract to the confectioners sugar and mix well.
  • You do not want a watery consistency nor a cake frosting consistency, but just thick enough to have some remain on the cookie and drizzle (slowly) down the sides.
  • Dip top of ball into the frosting and allow to sit for a few seconds before topping with sprinkles.
  • If allowed to dry, sprinkles will not adhere.