Soft Italian Easter Egg cookies

These type of cookies are my Daddy's fav, soft, not overly sweet, a hint of lemon and just mmm mmm good. He loves them with coffee and/or tea as does everyone else in the family, along with the boys, minus the coffee and tea, they prefer scotch, and it seems I have not met anyone that doesn't love this soft Italian cookie. They make an appearance during Christmas as a ball, but they are disguised as Easter eggs today. If you need a "go to" cookie, here you go.

Makes 72 cookies

Cookie Dough:
6 cups all-purpose flour
1 1/2 cups granulated sugar
3 tablespoons baking powder
1 teaspoon salt
6 large eggs
4 tablespoons lemon extract
1 cup Vegetable oil
1/2 cup whole milk

Lemon Icing:
2 1/2 cups confectioners' sugar
2 tablespoons lemon extract
A few Tablespoons of whole milk (until the right gooey consistency is achieved)
Colored candy sprinkles (optional)

1. Preheat the oven to 325 degrees, and position a rack in the center of the oven. Line four large cookie sheets with parchment paper.

2. In a large bowl, mix flour, sugar, baking powder and salt.

3. In a small bowl, lightly whisk eggs, lemon extract, oil and milk.

4. Add the wet ingredients to the dry ingredients. Using a rubber spatula, mix until a dough starts to form. Using your hands, lightly squeeze and knead the dough. If it seems a bit dry, then add 1 teaspoon of milk at a time until it reaches desired consistency. The dough should be somewhat sticky and elastic.

5. Scoop 1 tablespoon of cookie dough and roll between lightly floured palms until a smooth ball forms. Place the balls on a parchment-lined baking sheet 2 inches apart.

6. Bake cookies for 15 to 20 minutes, or until lightly browned on the bottoms. The tops will be white but cooked through. Transfer to a rack and cool completely before frosting.

7. To make the icing, whisk the confectioners' sugar and the lemon extract in a small bowl. Add a few drops of milk and continue whisking until the icing is smooth and opaque and clings to the back of a spoon. Taste and add more lemon extract, if desired.

8. For easy cleanup, place a sheet of parchment paper under a cookie rack before icing cookies. Dip the top of the cookie in the icing, then place on the rack. Decorate with colored candy sprinkles, if desired. Allow to dry completely before storing in an airtight tin or plastic container. Place waxed paper or parchment paper between layers to protect the icing and sprinkles. Properly stored, cookies should last seven to 10 days.

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