For the cookies:
¾ cup vegetable oil
¾ cups sugar
2 tsp. vanilla or lemon extract
3 heaping teaspoons baking powder
3½ cups flour
pinch of salt
For the icing:
approx. 4 cups confectioners’ sugar
approx. 8 tablespoons milk
lemon extract (optional)
To make the cookies:
1.Beat the eggs until fluffy. Add the oil, vanilla or lemon extract, and sugar and mix until well-combined. Add all the dry ingredients and continue to mix. Dough should be sticky, but not so sticky that you can’t shape it with your hands. If the dough is too sticky, add more flour.
2.Rub some vegetable oil on your hands. Roll pieces of dough into a finger-shape and then shape into a circle, ribbon, or whatever shape you desire and place onto the pan.
3.Bake for about 12-15 minutes or until the bottoms are a light golden brown. Allow to cool completely before icing.
To make the icing:
1.I usually do four colors: pink, blue, green, and yellow. You will need a separate bowl for each color you want. Sift one cup of confectioners’ sugar into each bowl. Add about 1 tablespoon of the milk at a time to each bowl and stir. The glaze should be thick enough that when you dip the tops of the cookies into the glaze and put down, most of the glaze remains on the cookie, but not so thick that it clumps and doesn’t drizzle down the sides. If the glaze runs off the cookie too quickly or only goes on in a really thin layer, then add additional confectioners’ sugar to thicken.
2.Add a small drop of food coloring to each bowl and stir.
3.Line your counter with wax paper. Dip the top of each cookie into the icing and then place on the wax paper. Allow for the icing to dry completely before storing into a container. These cookies also freeze well if needed.