Genetta Cookies (Lemon Cookies)

These are my all time favorite cookies. They are a plain cookie with a
thin
lemon icing. It's not too sweet and they are delicious with a cup of
tea.
Enjoy!

Ingredients:

5 c. flour
1 c. sugar
6 tsp. baking powder
1 c. Crisco® (vegetable shortening)
6 eggs
1 T. vanilla

Directions:

Mix together flour, sugar and baking powder. Add Crisco® and mix until
crumbly. Add eggs and mix together until thoroughly blended. Add
vanilla and
mix again quickly. Don't handle the dough too much. Form dough into
little
fingers and twist together like crossing legs and lay on an ungreased
cookie
sheet. Bake at 350 degrees for 12 to 15 minutes until light brown on
bottom.
Allow to cool before icing tops.

Sugar Icing...

Ingredients:

Confectioners' sugar
Lemon extract, almond extract or anise extract
Water
1 tsp. lemon juice
Colored sprinkles (optional)

Directions:

In a small bowl, make a mound of confectioners' sugar. Add one capful
of
extract to mound and slowly add some water a little at a time to make
a
thick paste. Stir in lemon juice. Dip the top of the cookie into the
sugar
paste, allowing excess to drip off. Top with sprinkles, if desired,
while
the cookie is still wet.

Submitted by: Valerie Raccuglia of New York


~~

MySpace URL:

http://www.myspace.com/duckie067

"Duckie ®" wrote in message
...
Genetta Cookies (Lemon Cookies)

These are my all time favorite cookies. They are a plain cookie with a
thin
lemon icing. It's not too sweet and they are delicious with a cup of
tea.
Enjoy!

Ingredients:

5 c. flour
1 c. sugar
6 tsp. baking powder
1 c. Crisco® (vegetable shortening)
6 eggs
1 T. vanilla

Directions:

Mix together flour, sugar and baking powder. Add Crisco® and mix until
crumbly. Add eggs and mix together until thoroughly blended. Add
vanilla and
mix again quickly. Don't handle the dough too much. Form dough into
little
fingers and twist together like crossing legs and lay on an ungreased
cookie
sheet. Bake at 350 degrees for 12 to 15 minutes until light brown on
bottom.
Allow to cool before icing tops.

Sugar Icing...

Ingredients:

Confectioners' sugar
Lemon extract, almond extract or anise extract
Water
1 tsp. lemon juice
Colored sprinkles (optional)

Directions:

In a small bowl, make a mound of confectioners' sugar. Add one capful
of
extract to mound and slowly add some water a little at a time to make
a
thick paste. Stir in lemon juice. Dip the top of the cookie into the
sugar
paste, allowing excess to drip off. Top with sprinkles, if desired,
while
the cookie is still wet.

Submitted by: Valerie Raccuglia of New York


~~

MySpace URL:

http://www.myspace.com/duckie067