LEMON COOKIES

 INGREDIENTS:

   4 cups Flour

   1 1/2 cups Sugar

    4 tsp Baking Powder

    1 cup Milk

    2 tsp Vanilla

    3 tsp Lemon extract, or 3 tsp fresh lemon juice plus splash of lemon         extract

    Zest from 1 lemon

    3 Eggs

    1/2 cup Crisco, melted and cooled

  STEPS:

    Step 1:  Sift the flour and baking powers

    Step 2:  Mix flour and baking powder with sugar. Mix by hand, do not    use electric mixer.  Add cooled crisco, eggs, milk and lemon juice,

  zest and vanilla and mix all togther with a wooden spoon.

    Step 3:  I usually take the cookies and shape into a ball using my          hands.  You can use a cookie scoop or shape cookes by tablespoon      full or by hand and place on cookie sheet.  And you can also take            dough and shape into long rolls to make biscotti logs.  Or like me do      both.  Bake at 375 for 15 to 20 minutes to golden brown.  I do not            grease and flour the pan, I use a silpat baking mat. 

    Step 4:  Once cooked, place cookies on wire rack to cool.  Once the      cookies are cooled you can frost.  I typically mix confectionary sugar      with fresh lemon juice for these cookies. You can slso use milk or          almond milk.  I tend to make the frosting thick for these cookies as          well, but you can make the frosting as thin or as thick as you like by        adding more or less liquid.

   Tip:  place parchment paper or saran wrap under the wire racks to          cool the cookies.  Then you can either drizzle the frosting over the          cookies or dip each cookie into the frosting and let them set on the        wire racks, the excess frosting that drips off the cookies or logs will        drip onto the parchment or saran wrap under the racks and make            clean up easier.