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Frosted Italian Lemon Cookies (Aginettis) Recipe


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     Frosted Italian Lemon Cookies (Aginettis)

Category   Desserts - Breads
Sub Category   None
Servings   about 4 dozens

3 large eggs
1/2 cup milk
2 teaspoons lemon extract
1/2 cup sugar
1/2 cup vegetable oil
3 cups flour
2 tablespoons plus 2 teaspoons baking powder
Confectioner's Frosting

Position on oven rack in the center of the oven. Preheat oven to 350 F degrees. Line 2 or 3 baking sheets with parchment paper. Alternatively lightly grease your baking sheets with vegetable oil, shortening, or nonstick cooking spray.
In a large mixing bowl beat the eggs, milk, lemon extract, sugar, and oil with an electric mix on medium speed until well combined. Scrape down the sides of the bowl with a rubber spatula to make sure everything is well blended. With the mixer on low speed, add the flour and baking power. Mix until just blended. The dough will be soft and sticky.
Oil your hands. Shape heaping teaspoons of dough into balls with your hands. Place balls about 2 inches apart onto prepared baking sheets. Bake one cookie sheet at a time in the center of the oven until the tops of the cookies are firm, 8 to 12 minutes.
Remove from the oven and transfer cookies to wire racks to cool completely. Using metal spatula or knife, frost the tops of the cooled cookies with Lemon Confectioner's Icing. The frosting will drop down the sides and coat the cookies.

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