These cookies are called several names but our family always called them Easter Cookies, because that's when my Grandmother made them, and the name stuck. Prep time also includes forming the balls. Amount of balls will vary depending on the size you make.
- add 1 (1 lb) box confectioners' sugar
- add 2 teaspoons lemon extract
- add 6 eggs
- add 6 teaspoons baking powder
- add 1 cup Crisco cooking oil
- add 1 cup sugar
- add milk
- add 3 teaspoons lemon extract
- add 5 1/2 cups sifted flour
- add colored sprinkles
- add milk (if necessary)
- Preheat oven to 350 degrees.
- Sift together the dry ingredients.
- Add sugar and mix well.
- Add remaining ingredients and mix well to combine.
- Form the dough into small one-inch balls.
- If dough in dry and crumbly add a bit of milk at a time to get it to the right consistency.
- Place on cookie sheet and bake till golden brown.
- Frosting: Add milk to the confectioners sugar.
- You do not want a watery consistency nor a cake frosting consistency, but just thick enough to have some remain on the cookie and drizzle (slowly) down the sides.
- Add the extract.
- Mix well.
- Dip top of ball into the frosting and allow to sit for a few seconds before topping with sprinkles.
- If allowed to dry, sprinkles will not adhere.