Mom’s White Italian Lemon Cookies

It’s a lazy Sunday in early December.  I spent the morning snowboarding at Canyons Resort and since they only have a few trails open (we need a big snowstorm on these mountains!) I had plenty of time in the afternoon to make some Christmas cookies!  This recipe just explodes of my family memories and traditions.  These cookies, with their white frosting and different colored sprinkles are a staple at every Italian Christmas and Easter holiday, and all other occasions in between.  I have so many memories of making these cookies in my Nonna’s kitchen, throwing the dough around with my Aunt Lucia to see it stick on the ceiling, and making either balls or different shapes like Easter baskets, knots or Christmas trees with my Mom and sister.  These are easy and delicious, and they also freeze well.  I made one substitution with almond milk rather than regular milk, and they seemed to taste just fine.  I will frost these before serving and sprinkle with red and green sugar crystals.  Happy Holidays!!  Love and miss my family on the east coast, who I will see in exactly two weeks, woohoo!

Mom’s White Italian Lemon Cookies

3 Eggs (I will try flax eggs next time I make these & report back the results…)

1 cup sugar

1 cup oil

4 tsp lemon extract

8 tsp baking powder

5 cups flour (plus more for rolling)

1/4 tsp salt

3/4 cup milk (I used almond milk)

Beat eggs and add sugar, lemon extract and oil.

Add dry ingredients and the milk and mix until sticky dough forms

Add flour to roll into about one inch balls.

Bake at 400 degrees for 7-8 minutes.

Frost with confectioners sugar, milk (or water) and 1 tsp lemon extract.

Dip cookies in frosting and top with festive sprinkles!

Kitchen helper doing his thing. And yes I still have my ski socks & long johns on : )