I decided to make a batch of our Italian lemon cookies, and decorate these treats with some green sprinkles to honor the day. This happens to be an old recipe passed down from generations, and even though you may find many variations to this recipe, it's always made with most simplest ingredients such as flour, butter, sugar, eggs, baking powder, and lemon extract.
These lemon cookies have a soft, cake-like texture, and offer a subtle taste of sweetness and lemon flavor. Topped off with a lemon-flavored glaze and decorated with fun, green sprinkles, what better way to show-off your "Wearing of the Green"!
We usually make these lemon cookies at Easter time and sometimes for Christmas. The idea came to me ( just the other day) while visiting our blogger friend Barbara Bakes (who by the way, makes her cookies flawless!) and thought it would be a great idea to make a batch of our mom's lemon cookies to honor St. Patrick's Day.
It's so easy to whip up a batch, with no need to freeze the dough before baking. The dough will be smooth and sticky, making it a little more challenging to shape each one into balls. I used the back of the spoon to help me finish them off before going into the oven. They turn out perfect every time.
Be versatile with your own holiday favorite recipes. Try giving them a new twist, color or name change to create a variation to serve at another holiday your family celebrates!
Bake up a batch of these cookies this week because everyone celebrates St. Patrick's Day!
Have a great weekend everyone. Enjoy these "Irish Lemon Cookies". Cheers!
Italian Lemon Cookies for St. Patrick's Day
- 1/2 cup unsalted butter, softened
- 3/4 cup of sugar
- 4 eggs
- 2 + 1/2 tsp. pure lemon extract
- 3 cups, plus 2 Tbsp. all-purpose flour
- 5 tsp. baking powder
- 1/2 tsp. salt
Preheat oven to 375 degrees.
In a large mixing bowl. Beat butter and sugar until smooth. Add eggs, one at a time and beat until each egg is well combined. Stir in the lemon extract.
In a small bowl, combine the flour, baking powder and salt with a fork.
Slowly add flour mixture to the egg mixture, and beat until the dough is smooth and sticky. Drop by teaspoons onto an ungreased baking sheet, and space them apart, about 2-inches.
Shape each one into a ball as best as you can, using the back of a spoon to assist you.
Bake for 8 to 10 minutes. Remove and cool, before adding the glaze.
- 2 + 1/2 cups confectioners sugar
- 3 Tbsp. milk
- 1/2 tsp. pure lemon extract
- 1 Tbsp. lemon zest
- Optional: green sprinkles
Set aside for 2 minutes, allowing the glaze to thicken. Top each cookie with some glaze, about 1 teaspoon. Garnish with green sprinkles on top. Set them aside for the glaze to dry.
Yields: 34 to 36 cookies
