7cupsof AP flourNonna swears by Five Roses, unbleached
Vegetable shortening to grease the pans
In the large bowl of the stand mixer with whisk attachment, whisk the eggs and sugar for a full 15 minutes on high speed until light and fluffy. Adjust to low speed and add the lemon zest, oil, vanilla and heated milk. Switch the whisk to paddle.
Add the flour and baking powder, alternating and mixing in intervals, 2 cups at a time. You will probably need to pour onto the table to add the remining cups and knead by hand if your bowl is not big enough.
Pre-heat the oven to 350 degrees and lightly grease some cookie sheets, about 4, lightly.
Take a piece of dough and roll into a ½ inch thick snake, 6 inches long. Place in an upside down “U” shape and alternating sides, braid. This is Nonna’s classic shape. Shape as you wish… she always made the Grand Kids initials as well!
Bake until fully cooked and golden brown. May take up to 20 minutes depending on the size.
Makes lots! Great for freezing and this is a Classic “dunking cookie”!
Nonna's Lemon Cookies https://natalinaskitchen.com/in-praise-of-nonnas/