Makes: About 30 cookies
For the dough:
3 cups of all-purpose flour
1 tablespoon of baking powder rounded
1 cup of granulated sugar
1/2 cup unsalted butter, softened
2 eggs large
1/4 teaspoon of vanilla extract
For the lemon frosting:
1 1/2 cups powdered sugar
2 tablespoons of unsalted butter, softened
To make the cookies, preheat oven to 350 degrees. Sift together flour and baking powder. Beat together sugar and butter. Add eggs, one at a time; then add vanilla. Mix together with your hands; it should look like cornmeal until the dough is fully mixed together.
Take the size of a golf ball of dough. Roll the dough into ropes. Cut each rope into a 5-inch piece and tie like a knot or make a horse shoe shape and twist them over. Bake cookies on a ungreased cookie sheet about 12 to 15 minutes. Cookies should be set but not brown.
To make the frosting, in a bowl, stir together the confectioner's sugar, butter and lemon juice. Dip top of cooled cookies in the glaze. Place cookies on a wire rack and top with colored sprinkles (optional). Allow the icing to dry before storing. These cookies will stay fresh in an airtight container for about a week, or freeze them.