This recipe is courtesy of Gerry DiSanto.
- Yield: Makes about 6 dozen
- 4 cups all-purpose flour
- 2 tablespoons baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter
- 1 cup granulated sugar
- 6 large eggs
- 1 teaspoon vanilla or anise extract
- 1 box (16 ounces) confectioners' sugar
- 1/4 cup lemon juice
- Coarse sanding sugar, for decorating
Preheat oven to 350 degrees. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and granulated sugar until light and fluffy. On medium speed, add eggs, one at a time, mixing well after each addition. Add vanilla; beat until incorporated. With mixer on, gradually add flour mixture; beat until dough comes together.
Scoop dough into tablespoon-size balls onto a baking sheet lined with parchment or a nonstick baking mat. Bake until golden brown, about 15 minutes. Transfer to a wire rack to cool.
Meanwhile, stir together confectioners' sugar, lemon juice, and 2 tablespoons water. Place wire rack over a rimmed baking sheet. Once cookies have cooled, top with icing. Sprinkle with sugar, and let stand until icing is firm.