Lemony Greek Easter Cookies

Products Used
Lemony Greek Easter Cookies imperial



    1. Preheat oven to 350° F.
    2. In bowl of an electric mix combine butter and sugar. Beat until well combined. Add in eggs and vanilla extract, mix well. Stir in lemon zest and lemon juice.
    3. In a separate bowl whisk together salt, baking powder and flour. Slowly mix this in with lemon mixture. It will come together in a dough. If sticky, you can add a little more flour.
    4. To form cookies, shape balls of dough into about 1 inch balls.  Roll into a rope about 6 inches long. Lay rope on counter in front of you and shape into a “U”.  Fold ends over twice, to get the twisted look.  Place on a baking sheet. Brush with milk, and sprinkle with turbinado sugar.
    5. Bake for 12-15 minutes. Allow to cool completely on a wire rack.
    Imperial Sugar Insight

    Recipe developed for Imperial Sugar by Erin Sellin @Dinners, Dishes & Desserts.

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