LEMON CHRISTMAS COOKIES

MAKES ABOUT 48 COOKIES

INGREDIENTS:

1 cup of sugar(200 grams) 

2 stick of butter softened (224 grams)

6 large eggs

4 cups all purpose flour (500 grams)

6 tsp baking powder 

1/4 of salt 

1 tsp lemon extract

Zest of a lemon 

GLAZE:

Juice of a lemon 

4 cups of confectioners  sugar 

METHOD:

In a stand up mixer with the paddle attachment cream  the butter and sugar until light and fluffy.  Add the lemon extract and zest. Add your eggs one at a time and continue beating. 

Mix your dry ingredients and add them slowly. 

Dough should be sticky and light. 

Cover dough and place in fridge for about thirty minutes. 

With a small  ice cream scooper form your cookie in a ball and place one inch apart on a parchment paper lined cookie sheet. 

Bake on 350 for 15 to 18 minute until golden on the bottom. 

Let the cookies cool before adding the glaze. 

To the confectioners sugar add about a 1/4 cup of the lemon juice and stir to create a smooth glaze. Adjust with more lemon juice or a little water.  It should be thick and not too runny. 

Take each cookie and dip the top into the glaze. Shake off the excess and place on cookie rack to dry.   The sprinkles should be added before drying otherwise they won’t stick.