For the Cookies:
3 cups good quality all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons butter, room temperature
1/2 cup sugar
3 large eggs
2 tablespoons lemon juice (or orange juice)
2 tablespoons lemon zest (or Orange zest)
For the Icing:
1-1/2 cups confectioners' sugar
4-5 tablespoons milk
1 teaspoon pure vanilla extract (don't substitute imitation)
Colored sprinkles
To make the cookies:
In a bowl, combine the flour, baking powder, baking soda, and salt.
Set aside.
In a second bowl, cream butter & sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
Add the lemon or orange juice and zest.
Gradually add the flour mixture, beating well to combine.
Wrap the dough in wax paper and refrigerate for 1 hour.
Preheat the oven to 350 degrees F.
Grease 2 baking sheets.
Place the dough on a lightly-floured surface and break off 2" pieces of dough then
roll each piece into a rope about 6 inches long and 1/2 inch in diameter.
Tie into a knot like a tight pretzel.
Place 1-inch apart on the prepared baking sheets and bake 10 to 15 minutes or until lightly browned.
Transfer the cookies to a wire rack to cool only slightly. You will be dipping the cookies into the icing while still slightly warm.
For the icing:
In a bowl, stir together confectioners' sugar & milk until smooth.
Stir in the vanilla extract.
Dip the top of each cookie into the icing.
Top cookies with colored sprinkles.
Store in an airtight container for about 1 week
