Here’s an easy recipe for the 4th of July or any holiday, depending on the color of sprinkles that you use. I used lemon extract and grated lemon peel for the cookie, but you could use another extract flavor such as vanilla, anise, orange, or almond. I used vanilla extract for the glaze but you can substitute that as well.
I looked high and low for red, white, and blue nonpareils (sprinkles) for these cookies and finally found them at Crate & Barrel. Isn’t the jar cute?
I included the directions for freezing the cookie dough ahead of time, if you’re into that kind of thing. It can save you a lot of time!
- 6 large eggs
- 5 cups flour
- 2 cups confectioner’s sugar
- 2½ tablespoons baking powder
- 1 cup vegetable shortening
- 4 teaspoons lemon extract
- grated lemon peel from one lemon
- 3¾ cups confectioner’s sugar (measure it, then strain it to get the lumps out)
- ½ cup milk
- 2 teaspoons vanilla extract
- 2 oz. colored sprinkles (nonpareils)
1. Preheat the oven to 350°F. In a medium mixing bowl, beat the eggs on high speed until foamy, about 5 minutes; set aside.
2. In a large mixing bowl, combine the flour, confectioner’s sugar, and baking powder on low speed. Gradually add the shortening, extract, and lemon peel, and beat until the dough resembles fine crumbs. Gradually add the beaten eggs.
3. Prepare a large cookie sheet with parchment paper. Using a rounded tablespoon of dough, roll the dough into a ball and place on the cookie sheet 2-inches apart. Bake at 350°F for 10 – 11 minutes. This is a dry cookie so do not overbake. Even if the cookie appears uncooked at 11 minutes, remove it from the oven. It will set up as it cools. Place the cookies on a wire rack.
4. To make the glaze, whisk the confectioner’s sugar, milk, and extract in a small bowl until smooth. Dip the cooled cookies in the glaze with a slotted spoon or fork (coating them completely) and place the cookies on a wire rack. Immediately top with colored sprinkles or else the sprinkles won’t stick.
Makes 5 dozen cookies.
If you like to freeze uncooked cookie dough ahead of time, here are the directions.
*Freezing Directions for Uncooked Dough*
Shape all of the dough into balls using a rounded tablespoon of dough and place them on a cookie sheet. Cover with plastic wrap. Freeze for 2 – 3 hours. Place the frozen dough balls in a labeled freezer bag. Write the cooking directions on the bag. Freeze up to two months.
*Thawing Out the Dough on Baking Day*
Cover a large cookie sheet with parchment paper and place the frozen cookie dough on the sheet pan about 2-inches apart. Thaw the cookie dough at room temperature for 30 – 60 minutes. Bake at 350°F as directed above. Make the glaze (see directions above).