Homemade – Jeanette Lemon Italian Cookies

One of the best things about where I work is the amount of cooking that goes on around here. Most specifically, baking! Someone is always having a birthday, baby, married, holiday….. something is going on and food is about. It can be a very dangerous place if you’re not careful. Haha!

On of these food perks is being able to grab recipe’s from my co-workers. One of the ladies in my department made these sinfully delicious lemon based cookies and I knew I just -had- to have the recipe.

Most commonly know as Jeanettes; they are a lemon zippy soft cookie that are very simple to make.

What you need:

 -2 cups unbleached white flour
-1/3 cup canola oil (or other flavorless oil)
-1/2 cup sugar
-2 eggs
-2 tablespoons of milk
-2 tablespoons of baking powder
-2 tablespoons of lemon extract (or other extract. I used lemon rind of the same amount)
 
Icing
 -1 & 1/2 cup of confections sugar
-Desired amount of milk for desired icing thickness

What to do: This makes roughly 2 dozen cookies; Oven should be pre-heated to 350 degrees. Mix all ingredients together well blended. The dough should be pretty sticky so a little flour on the hands doesn’t hurt. Scoop up some batter and roll it into about an 1 inch ball and place ball onto a parchment lined cookie sheet. Cook for roughly ten minutes.

Mix confectioners’ sugar and milk. I preferred mine to be a very thin icing.

Once you Jeanette’s are done let them cool for a couple of minutes until they are bearable to touch. While still nice and warm lightly dip the top of each cookie into the icing. I then added a nice extra touch of Raspberry coarse sugar to the tops.

These are light, fluffy, lemony, and not too sweet. They vanished quickly in my house! My boys give me two thumbs up on this treat.

 

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