Skip to main content

Lemon Totos

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.
Lemon cookies with sprinkles

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.

Lemon Cookies with sprinkles

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.

Lemon cookies with sprinkles

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!



Yield: 4 dozen

Lemon Totos

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.  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.
  3. 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.
Source: Jobeth, 1999
Created using The Recipes Generator

Wednesday #SpringSweetsWeek Recipes



a Rafflecopter giveaway



Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Swiss Diamond, Nancy’s Yogurt, Barlean’s, Sprinkle Pop, PEEPS, Melissa’s Produce, and Adams Extracts for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older.   All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.

Comments

  1. Lemony treats are perfect for spring and these cookies look insanely delicious!

    ReplyDelete
  2. What a fun name for a delicious looking treat.

    ReplyDelete
  3. Anything lemon is delicious in my book...I love the twist on your traditional recipe;

    ReplyDelete
  4. I have never had totos before but these sound yummy! I love lemon sweets!

    ReplyDelete
  5. I've never heard of them, either. But they sound and look delicious. And I'm a total sucker for lemon cookies.

    ReplyDelete
  6. Mmmm do these ever look delicious! The sprinkles are such a fun touch, too.

    ReplyDelete
  7. These look like perfect lemon pillows! And how cute are those sprinkles?!

    ReplyDelete
  8. I've never heard of these, but they sure sound yummy. I'm hooked on all things lemon right now. And I know what you mean about family members hovering over you, wanting you to hurry up and photograph the food, so they can eat it! haha Oh the life of a food blogger. :)

    ReplyDelete
  9. I want a couple of these little lemon balls for dessert tonight. They look so yummy.

    ReplyDelete
  10. These look delicious and I love the fun sprinkles on them!

    ReplyDelete
  11. These look addicting! shame on you! lol!

    ReplyDelete
  12. What a cute story about the origins of this recipe!!!

    ReplyDelete
  13. I love love love lemon EVERYTHING!!! And I am going to definitely try these.. 🎉🎉 Thanks for the amazing recipe!!

    ReplyDelete
  14. I've never heard of totos before but I would love to try them

    ReplyDelete

Post a Comment

Popular posts from this blog

Copycat Olive Garden Fried Lasagna

On a recent trip to Olive Garden, I tried the Lasagna Fritta.   Fried pasta and cheeses, with two fantastic sauces.    Few chain restaurant dishes stick with me, but I had a hard time getting this one out of my mind.   I decided I wanted to recreate it at home, but instead of an appetizer portion, I wanted dinner size.    It's a little fidgety, but once you get an assembly line process going, it's pretty smooth.   I used pre-shredded/grated cheeses, you are more than welcome to shred your own.   I also used store bought marinara and alfredo, but it would be over-the-top fantastic with from-scratch sauces. This was a huge hit here.   While it's not something that I'd make weekly, it was a fun way to present lasagna to my picky eater, who doesn't like a lot of red sauce.  Since there are only 3 of us, I froze the remaining fried bundles in single serve portions.   They can be heated from frozen, or defrosted in the fridge overnight.    Enjoy! Print Wi

Southern Fried Chicken Strips

  Sometimes I defrost something with a specific meal in mind, and then the weather completely makes me crave something else.   We had a nice sunny warm stretch of weather here in New Hampshire over the weekend.   It was easy to ignore my menu plan of a heavy, creamy chicken and pasta dish for some crispy, golden brown fried chicken. I chose this recipe , and made very minor changes- first, I used Penzey's Roasted Garlic instead of regular garlic powder.   Second, I held the salt out of the flour mixture, I prefer to salt fried foods as they come out of the oil instead.   I also omitted the parmesan cheese, it didn't need it. I don't fry often, so I'm always glad when the recipe turns out to be worth it.  Using tenderloins made for a quick fry, and the crunchy outside stayed put when you cut them with a fork.    There was just the right amount of seasoning for the guys, though I admit I'd have like to have swapped out the paprika for some cayenne pepper.   I l

Copycat Dunkin Donuts Power Breakfast Sandwich

I'm one of those people that preparedness makes all of the difference.  If I have easy snack and meal choices ready to go, then I can resist the call of the drive through.  I've been enjoying baked eggs for a while now, usually with sauteed peppers and onion, on top of a whole grain English muffin.  When Dunkin Donuts came out with their new Power Breakfast Sandwich I immediately thought, I can make that at home! I started with the same base baked eggs recipe that I've been using.  I do normally use whole eggs, but for this version to keep it true to the Dunkin Donuts one, I just used the whites.  I sauteed diced bell pepper and onion until they were soft, then let them cool.  I chopped up some baby spinach, discarding the stems.  I had lots of eggs on hand, so I separated them myself, but you could definitely use the store bought egg whites. I beat the egg whites, added a bit of salt and pepper, the veggies, and then poured them into a sprayed muffin top pan .  Bake