- 12 eggs
- 1 cup [200 g] sugar
- Pinch of salt
- 1 teaspoon [5 mL] pure vanilla extract
- 1 cup [225 g] shortening
- 4 tablespoons [60 mL] baking powder
- Flour
Icing
- 5 pounds [2.27 kg] icing sugar
- 2 tablespoons [30 mL] pure lemon extract
- Milk
Decorations
- Raisins
- Candied cherry halves
- Nut halves
- Grated coconut
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- Preheat oven to 350°F [180°C].
- Beat together eggs, sugar, salt, vanilla, shortening, baking powder and enough flour to get an easy to handle dough.
- Divide dough into small portions; roll each portion into an approximately 12-inch [30-cm] long finger-size roll.
- Cut each roll into 3 equal lengths; shape each one into a knot.
- Arrange cookies onto a greased cookie sheet.
- Bake into preheated oven, for 12 to 15 minutes, then cool on racks.
- Meanwhile, prepare icing.
- Using a fork, dip each cooled cookie into icing.
- Arrange frosted cookies onto a serving plate; leave to harden.
- To serve, decorate cookies with raisins, candied cherry halves, nut halves and/or grated coconut.
Icing
- Beat together icing sugar, lemon extract and enough milk to get a medium thick icing.
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