My Mom and Grandmother made these cookies on every Holiday, they just changed the color of the sprinkles to fit the different Holidays.
1/2 pound of butter (2 sticks) melted and cooled
1 cup of granulated sugar
4 large eggs
1 tablespoon of lemon extract
4 cups of all-purpose flour
2 tablespoons baking powder
1/4 teaspoon salt
2 cups confectioners sugar
2 tablespoons of milk
1 teaspoon of vanilla extract

In a large bowl with an electric mixer beat butter and sugar until well blended, add eggs and lemon extract. Sift together flour, baking powder and salt, add to wet ingredients and mix well.

Preheat oven to 350 degrees, line two cookie sheets with parchment paper. Use a measuring teaspoon to scoop out 1 teaspoon of dough, roll with your fingers into the shape of a pencil about 7 inches long.

100 0494 Paulas Recipes: Italian Confetti Cookies

Roll dough with your fingers in the shape of a pencil.

Twist into the shape of a beehive.

100 0497 Paulas Recipes: Italian Confetti Cookies

Twist dough into the shape of a beehive.

Space cookies 1 inch apart on cookie sheets.

100 0500 Paulas Recipes: Italian Confetti Cookies

Place on parchment lined cookie sheet and bake for 10 minutes in a 350 degree oven until bottoms are golden brown but tops are still white.

Bake at 350 for 10 minutes or until cookies are golden brown on the bottom but still white on top. Let cool.

Meanwhile, in a bowl stir together confectioners sugar, milk and vanilla extract until smooth. Transfer glaze to a container that’s smaller and easier to dip the cooled cookie into.

Bake all cookies and let cool. Dip into glaze, sprinkle with colored sprinkles, place on a rack to let dry completely before storing between layers of wax paper in an airtight container.

See more of Paula Balish’s recipes.

Comments (2)
  1. They’re delicious! You can really taste the lemon.

    1. Paula Balish says:

      You can use almond extract, Vanilla, or anise too. I just happen to love lemon. Thanks Carl.

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