SPONGE CAKE COOKIES

Sponge Cake Cookies image

My heart's warmed by these cookies because the recipe comes from my grandmother. No wedding, shower or holiday gathering went by without our caring matriarch or her pretty little treats.

Provided by Taste of Home

Time 40m

Yield 11 dozen.

Number Of Ingredients 14

Ingredients

1 cup butter, softened
1-1/2 cups sugar
8 large eggs, room temperature
2 tablespoons lemon extract
4 cups all-purpose flour
1/4 cup baking powder
FROSTING:
1/2 cup butter, softened
3-3/4 cups confectioners' sugar
1 teaspoon lemon extract
1/8 teaspoon salt
3 to 4 tablespoons whole milk
Food coloring, optional
4 cups sweetened shredded coconut, optional

Steps:

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine the flour and baking powder; gradually add to the creamed mixture and mix well. , Drop by teaspoonfuls 3 in. apart onto ungreased baking sheets. Bake at 400° for 6-8 minutes or until the edges are lightly browned. Remove to wire racks to cool. , In a small bowl, beat the butter, sugar, extract and salt until smooth. Add enough milk to achieve spreading consistency. Tint with food coloring if desired. Frost cooled cookies. Sprinkle with coconut if desired.

Nutrition Facts : Calories 120 calories, Fat 5g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 127mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 0 fiber), Protein 2g protein.