Italian Lemon Totos

Almost 20 years ago, a coworker gave me this recipe and an introduction to the guy who would eventually become my husband.  I was crazy busy working full time, going to school nights, and spending as much time with him as possible.  There was no time for baking, so I filed away the recipe for "some day."

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the Spring Sweets Week recipes. All opinions are mine alone.

Adams Extracts sent us some great products for Spring Sweets Week, including their Lemon Extract.  I took some time going through my recipe box, and there was the recipe she'd given me.  Totos were a holiday staple in my family, though we'd always had chocolate ones.  I knew that this version would be perfect for spring.

The dough comes together super easy.  I use a cookie scoop to keep them all the same size, but you can eyeball it if you want.  I scoop them all onto parchment, then roll them into balls, and place them on the sheets.  I baked 8 at a time on half sheet pans. They'll be lightly golden brown on the bottom.

While they were cooling, I put together the icing. I use a bowl that's on the smaller, deeper side.  Flip the cookie upside down, dip the tops and then invert it back onto the cooling racks.  I place mine over the baking sheets or parchment to keep the cleanup to a minimum.

Everything's always better with sprinkles, right?  Sprinkle Pop had such a great selection I had a hard time choosing!  I finally settled on the Cottontail Confetti mix.  I just loved all the different pastel colors. Make sure you get the sprinkles on quickly, before the icing sets up on you.  

We absolutely loved these.  The soft lemony cookie, that's not super sweet, perfectly balanced with the lemony glaze and festive sprinkles.  I'm so glad the recipe made 4 dozen cookies, because I could put some out for the guys and still have plenty to photograph without them hovering over me!

Lemon Totos

Author: Jolene's Recipe Journal

Ingredients

• 1 1/3 cups sugar
• 1/2 cup shortening
• 3 eggs
• 1 cup milk
• 2t Adams lemon extract
• 2 1/2 tablespoons baking powder
• 5 cups flour
• Icing
• 2 cups powdered sugar
• 1 tablespoon shortening
• 1/3 cup milk
• 2t Adams lemon extract
• Sprinkle Pop sprinkles, I used the Cottontail Confetti

Instructions

1. Preheat oven to 350 degrees.
2. Cream together sugar and shortening. Add eggs, milk, and extract. Combine flour and baking powder. Add to bowl and beat until combined. Dough will be sticky.
3. Using a cookie scoop, divide into 48 portions. Roll into balls. Place on parchment lined sheets. Bake for 12 to 14 minutes, bottoms will be slightly browned.
4. For the icing, cut the shortening into the sugar in a large bowl. Beat in milk and lemon extract.
5. Dip the tops of cookies into the icing, then set onto wire racks over baking sheets or parchment paper. Top with sprinkles.
6. Allow to set up for about 4 hours.

Notes

Source: Jobeth, 1999

Recommended Products

Reynolds Parchment Paper

Wilton Cookie Scoop

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Lavender Cardamom Biscotti

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Wednesday #SpringSweetsWeek Recipes

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• Carrot Cake Baked Donuts with Cream Cheese Glaze by House of Nash Eats
• Coconut Cream Sweet Rolls by Cooking With Carlee
• Crêpes with Orange Caramel and Mascarpone by Karen's Kitchen Stories
• Easter White Chocolate Dipped Sugar Cookies by A Savory Feast
• Lemon Frozen Yogurt with Cake Mix Crust by Our Good Life
• Key Lime Tart by Sweet Beginnings
• Krispy Peeps Treats by A Day in the Life on the Farm
• Lavender Blueberry Cheesecake Bars by The Gingered Whisk
• Lemon Blueberry Baked Donuts by Palatable Pastime
• Lemon Blueberry Scones by Blogghetti
• Lemon Totos by Jolene's Recipe Journal
• Marshmallow Chick Cupcake by Simply Inspired Meals
• Spring Bling Meyer Lemon Almond Cake by Culinary Adventures with Camilla
• Spring Sugar Cookie Bars by Cookaholic Wife
• Strawberry Cheesecake Brownies by The Tip Garden
• Tres Leches Cake by Kelly Lynn’s Sweets and Treats
• Vegan Raspberry Dark Chocolate Energy Bites by The Baking Fairy
• Welcome Spring Gravity Drip Cake by Hezzi-D's Books and Cooks