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.
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."
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.
- 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
- 2 cups powdered sugar
- 1 tablespoon shortening
- 1/3 cup milk
- 2t Adams lemon extract
- Sprinkle Pop sprinkles, I used the Cottontail Confetti
- Preheat oven to 350 degrees.
- 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.
- 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.
- For the icing, cut the shortening into the sugar in a large bowl. Beat in milk and lemon extract.
- Dip the tops of cookies into the icing, then set onto wire racks over baking sheets or parchment paper. Top with sprinkles.
- Allow to set up for about 4 hours.
Wednesday #SpringSweetsWeek Recipes
- Buttermilk Carrot Cake by The Crumby Kitchen
- 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 Shortbread Bars by Strawberry Blondie Kitchen
- Lemon Totos by Jolene's Recipe Journal
- Marshmallow Chick Cupcake by Simply Inspired Meals
- Rainbow Cookies by Kate’s Recipe Box
- 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
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