Turn these cookies into breakfast biscotti by eliminating
the icing and baking 5 minutes longer, or until golden.
- 5 cups unbleached all-purpose flour, plus extra if needed
- 2 extra-large eggs
- I cup whole milk, heated to 110 degrees, plus extra if
- I ounce lemon extract
- 5 teaspoons baking powder
- I cup granulated sugar
- 3 cups shortening, diced
- 4 cups confectioner's sugar
- I cup multi-colored nonpareils
Preheat the oven to 350 degrees. Mix the flour, eggs. milk, lemon extract. baking powder, and granulated sugar until incorporated in a large mixing bowl. Add the shortening, one piece at a time, until a dough forms; add a little milk if the dough is dry or a little flour if it is sticky. Knead until smooth, about 5 minutes; let rest 15 minutes under a bowl.
Cut the dough into golf ball-sized pieces. Roll each piece into a log, then into a horseshoe, and flip one side over the other to form each cookie. Place 2" apart on 4 parchment paper-lined 11"x17" baking sheets and bake 15 minutes, or until set.
Meanwhile, place the confectioner's sugar in a bowl. Add enough cool water, stirring with a fork, to form a thick icing.
When the cookies are cool, dip them, one by one, in the icing, immersing only the top part. Place on sheets of wax paper and sprinkle with the nonpareils. The cookies hold up well in airtight tins for I week. Makes about 36 cookies
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