Italian Lemon Cookies Recipe

Ingredients

• 6 large eggs
• 1 cup granulated sugar
• 1 cup vegetable oil
• 1 tbsp Galliano liqueur, or freshly squeezed lemon juice or Limoncello liqueur
• 3 1/4 cups all-purpose flour
• 5 tsp baking powder
  For the lemon glaze
• 1 lemon, freshly squeezed juice of
• 1 1/2 cups powdered sugar

Instructions

1. Preheat oven to 350F and prepare two baking sheets with parchment paper.
2. In a large bowl combine the eggs, sugar, vegetable oil, and liqueur or lemon juice.  Mix with a whisk.
3. Add flour and baking powder and mix using a fork or wooden spoon until all ingredients are well combined and a soft, sticky dough is formed.
4. Have a shallow plate with flour nearby.  Using 2 spoons, scrape tablespoonfuls of batter into the plate with flour.  Carefully flip to coat both sides.
5. Pick up the flour coated ball of dough and pass from one hand to another 2 or 3 times to shake off excess flour.
6. Place on parchment covered baking sheets.  Continue with remaining dough.
7. Bake for 20-22 minutes until bottom of cookies are light brown.
8. Let cool. Meanwhile prepare the glaze by whisking the lemon juice and icing sugar until smooth.
9. Dip the tops of the cooled cookies in the glaze, allowing the excess to drip away.  Place on a cookie rack until the glaze has hardened, about an hour.