I was thrilled when I first tasted these cookies at a friend’s house. Carol Anastasia lived in my building in Yonkers. She wasn’t a baker, but her mother was and she gave me her recipe. I have been making them since 1979.
1 cup Crisco
1 cup sugar
5 cups flour
6 tsp baking powder
2 tsp lemon extract
Grated fresh lemon rind
Mix together eggs, Crisco and sugar. Add lemon extract and grated lemon rind. Gradually add 3 cups flour and baking powder – blend. Add remaining flour. The mixture is very thick, but once blended, it’s very easy to mold. Grease cookie sheets. Shape cookies into ropes. Turn the rope into a circle, like a pyramid (about 1 ½ inches wide). Bake at 350 degrees till tips are golden – DO NOT OVERBAKE. Check bottoms for golden color (about 15 minutes).
Yield: 5 dozen cookies.
Make frosting: 1 cup confectioner’s sugar
2 – 4 tablespoons milk or water
Mix until mixture is smooth.
Frost cookies by dipping tops halfway into frosting. Top cookies with colored sprinkles. Enjoy!