Easter Sprinkles Cookies

Also known as Italian Easter Cookies. Modified from this recipe.

Makes about 15-20 cookies

Ingredients

Cookies:

2 1/2 cups all-purpose flour

1 1/2 tsps baking powder

2 eggs

1/2 cup granulated sugar

1 tsp vanilla extract

1 tsp lemon zest

2 tsps lemon juice

6 tbs unsalted butter (melted and cooled slightly)

Glaze:

1 1/2 cups powdered sugar

2 tbs water

4 tsps lemon juice

1 tsp lemon zest (from 1 lemon)

Sprinkles (Easter colors)

1. Preheat the oven to 350F. Line 2 baking trays with parchment paper. Set aside.

2. In a large bowl, mix the flour and baking powder. Set aside.

3. In another bowl, mix the eggs, sugar, vanilla extract, lemon zest and lemon juice. Slowly add the butter and mix.

4. Add the bowl of wet ingredients into the bowl of dry ingredients. Mix with a spatula until somewhat combined, and then pour the dough onto a clean surface. Knead with your hands until a large ball forms.

5. Divide the dough to about 15-20 pieces, and create donut shapes or round shapes out of the dough. Place the cookies on the baking trays, and freeze for about 10 minutes.

6. Remove the cookies from the freezer and bake for about 15 minutes, or until the bottoms have lightly browned and the cookies have expanded slightly.

7. While the cookies cool, mix all the ingredients for the sugar glaze. Make sure the cookies cool before you dip them into the glaze!

8. After dipping the cookies into the glaze, top with sprinkles.