1/2 c. butter (1 stick), softened
1/2 c. sugar
1 tsp. vanilla
1 tsp. fresh lemon juice
2 & 1/2 c. unbleached flour
1 TBS baking powder
2 TBS milk, + 1 TBS additional if needed
2 c. powdered sugar
2 TBS fresh lemon juice
1 TBS milk
Preheat oven to 350. Line a cookie sheet with parchment*.
In large mixing bowl, cream butter & sugar until light. Add eggs, one at a time, mixing well after each addition. Mix in vanilla & lemon juice.
In separate bowl, mix flour & baking powder. Add to butter mixture in 3 batches, alternating with milk (dry, wet, dry, wet, dry, wet). Use additional milk if necessary. Batter will resemble brownie batter.
Using spring action melon baller/scoop, plunk dough on parchment. Bake for 10-12 minutes. Do not overbake, edges of cookies will not brown. Remove to wire rack & cool completely.
Mix all glaze ingredients until smooth. Glaze cookies, setting on wire rack over wax paper, & sprinkle with colored jimmies.
Allow glaze to harden (set in fridge to speed this step up). Store in airtight containers.
*I use wax paper to line the cookie sheet, it smokes a little, but doesn't affect the taste!