Italian Lemon Ring Cookies

• 3 cups all purpose flour
• 3/4 cup granulated sugar
• 4 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 eggs
• 1/2 cup vegetable oil
• 1/4 cup milk
• 2 teaspoons lemon extract
• 3 cups confectioners' sugar sifted
• 4 tablespoons milk
• 2 teaspoons lemon extract
• colored sprinkles Multi-

1. Preheat oven to 325u0b0F. Sift the flour, sugar, baking powder and salt. Set aside.
2. In large mixing bowl, beat the eggs, oil, milk and lemon extract on low speed until well blended. Stir in the flour mixture until dough is formed. Let rest, covered for 20 minutes.
3. Break off small pieces of the dough and roll into pencil thin strips 4 inches long. Twist dough pieces to make knots and braids. Place on parchment-lined cookie sheets and bake for 12-15 minutes or until lightly browned. Remove cookies from cookie sheet and allow to cool on wire racks.
4. FROSTING: Mix together the confectioners' sugar, milk and lemon extract until smooth. Add more milk, if necessary. Using a metal spatula, frost the tops of the cookies. The frosting will drip down the sides and coat the cookies. Return to wire racks for frosting to set. Sprinkle with multi-colored sprinkles before frosting is set. Store in an airtight container. Makes 36.

flour, sugar, baking powder, salt, eggs, vegetable oil, milk, lemon, sugar, milk, lemon, colored sprinkles

Taken from www.yummly.com/recipe/Italian-Lemon-Ring-Cookies-1662309 (may not work)