- 1
Ingredients
- 5 1/2 cups flour
- 1 1/2 tablespoons baking powder
- 6 eggs
- 1 cup sugar
- 1 1/2 sticks unsalted butter, melted & cooled
- 1 1/2 tablespoons vanilla extract (I used 1 tbs hazelnut & 1/2 tbs vanilla)
- pinch of salt
- Icing - original, use the improved one below instead
- 3 cups confectioner's sugar
- 4 tablespoons water
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- multi colored sprinkles, optional
- Icing-improved
- 1 1/2 cups confectioners sugar
- 2 tablespoons lemon juice
- 1 teaspoon grated lemon peel
- few drops water
Preparation
Step 1
Preheat oven to 350, set racks in upper & lower thirds of oven.
Dough: combine flour & baking powder, stir to mix
Whisk eggs in separate bowl, whisk in sugar in a stream, then melted butter & extracts whisking smooth after each addition. fold in flour mixture with large rubber spatula.
Turn dough onto floured board, knead lightly to mix
Separate into 16 equal pieces, roll each ino 8 inch rope, then into a circle. Place 5 or 6 on each pan
(I cut into 2" logs)
Bake 30 - 40 mins or until puffed & deep golden. (Logs: about 15 - 20 mins on convection). Cool on racks
Icing: Combine all ingredients in saucepan & heat gently until lukewarm.Brush over tops of cooled cookies, sprinkle with colored sprinkles
Improved icing: mix sugar with lemon juice & peel, add a few drops of water to make proper consistency for dipping
Dip cookies into icing, sprinkle with colored sprinkles if desired & let dry