Italian lemon cookies

Preheat oven to 350 degrees.

In a mixing bowl, cream together:

1/2 C. (1 stick) soft butter

1/2 cup sugar

2 teasp. lemon extract OR fresh lemon juice
1 tblsp. fresh lemon zest

Beat in:

3 eggs

Slowly mix in:

3 teasp. baking powder

3 cups flour

Batter will be soft. Using a Tblsp. of dough for each cookie, quickly roll them into small cigar-shaped logs, approx. 4" long and slip them into a little knot shaped (it's ok if they're not perfect! Lightly flour your hands (if needed) to make it easier to roll them. Place the knots onto cookie sheets that have been greased or sprayed with non-stick spray. If you do NOT want to take the time to make knots, take heaping Tblsp. of dough, gently roll into balls & place on baking sheets. Leave an inch or so between cookies. Bake 8-10 minutes, or until the tops are barely golden. Remove from oven and cool before frosting.

After cookies are cooled, make an icing using:

2 Tblsp. soft butter

3 Cups powdered sugar

fresh lemon juice (add some grated lemon zest too) - enough to make a spreadable icing (without being TOO runny)

I brush the icing on with a pastry brush & scatter with seasonal sprinkles occasionally.