Easter Cookies Recipe #106859
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.
by dojemi
35 min | 25 min prep
SERVES 36 , 3 dozen
- 5 1/2 cups sifted flour
- 6 teaspoons baking powder
- 1 cup sugar
- 6 eggs
- 1 cup Crisco cooking oil
- 3 teaspoons lemon extract
- milk (if necessary)
Frosting
- 1 (1 lb) box confectioners' sugar
- milk
- 2 teaspoons lemon extract
- colored sprinkles
- Preheat oven to 350°F.
- 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 and 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.
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5 stars