Ingredients
2 cups Cup4Cup Multipurpose Flour - gluten free
3 teaspoons Clabber Girl Baking Powder - gluten free
½ cup granulated sugar
1 stick organic butter, softened
1 tablespoon lemon juice
⅛ teaspoon salt
3 large eggs
Badia Nonpareils Sprinkles - gluten free
ICING:
2 cups Domino Powdered Sugar - gluten free
¼ cup or less water
1 tablespoon lemon juice
Instructions
<ol>
<li>Preheat oven to 350 degrees F.</li>
<li>Mix flour baking powder and salt in a large bowl.</li>
<li>In another bowl mix butter and sugar. Add the lemon juice and eggs. Add the flour mixture and mix until smooth. Cover and chill dough for 10 minutes.</li>
<li>Grease a cookie sheet with butter and scoop dough. Make sure to space them about 2 inches apart.</li>
<li>Bake from 12 to 15 minutes or until lightly brown.</li>
<li>Remove cookies and let them cool for few minutes.</li>
<li>Mix the icing ingredients in a bowl. You might need less than ¼ cup of water. Should be thick but still runny. Spoon icing over the cookies and add the sprinkles on top.</li>
<li>Keep then on a wire rack until icing become firm. Ready! So delicious!</li>
</ol>
