Italian Lemon Twist Cookies

Ingredients

• 1 lemon, zest and juice
• 6 eggs
• 1 cup sugar
• 1 cup vegetable oil
• 1 teaspoon vanilla extract
• 5 cups allpurpose flour
• 6 teaspoon baking powder
• 1 cup powdered sugar
• lemon juice (from 1 lemon, enough to make icing)

Method

1. Zest and juice one lemon; set aside.
2. In a large bowl, combine 6 eggs, 1 cup sugar, and 1 cup vegetable oil; mix until frothy.
3. Add lemon zest and 1 teaspoon vanilla extract; mix well.
4. In another bowl, combine 5 cups allpurpose flour and 6 teaspoon baking powder.
5. Gradually add the flour mixture to the wet ingredients, mixing until a dough forms.
6. Flour the work surface and your hands; shape the dough into a ball.
7. Divide the dough into four parts, then cut each into 12 equal pieces.
8. Roll each piece into a log, fold in half, and twist twice.
9. Preheat oven to 350°F (177°C).
10. Bake the twisted cookies on a baking sheet for 10 to 15 minutes or until edges are lightly golden brown.
11. Cool the cookies on a rack.
12. Prepare icing by mixing 1 cup powdered sugar with lemon juice until runny.
13. Dip cooled cookies into the icing and add sprinkles while the icing is wet.
14. Allow icing to set; store in an airtight container at room temperature.