• Preheat the oven to 350°F. Line 2 large baking sheets with parchment paper. If you don't have parchment paper, you can use 2 ungreased cookie sheets.
• In a large bowl, sift together the flour and baking powder.
  4 cups all-purpose flour, 4 teaspoon baking powder
• In an electric mixer fitted with the paddle attachment, beat the sugar and shortening at medium speed, until light and fluffy (it will resemble freshly packed snow).
  1 cup white granulated sugar, ½ cup vegetable shortening (Crisco)
• Beat in eggs, one at a time, until well blended.
  3 large eggs
• Stir in the milk, lemon juice and lemon zest.
  ½ cup milk, 2 teaspoon lemon zest, 2 tablespoon freshly squeezed lemon juice
• Add the dry ingredients, and beat until combined and smooth.
• Gather the dough into a ball, wrap it in plastic wrap, and refrigerate for 1 hour. I cover my mixing bowl and place the whole bowl in the fridge.
• Remove the dough from the refrigerator. Pinch off a piece of the dough (either by hand or by using a cookie scoop- #60, or weighing the dough, about 0.5 ounces each). The dough should be roughly the size and shape of a golf ball. Place on a cookie sheet
• Bake for 12-15 minutes, until firm when pressed, but not brown on top. The bottoms should be lightly golden brown. When ready, remove from the oven to a wire rack to cool.
• Let cookies completely cool before frosting, or you can put them in the refrigerator to speed up the cooling process.
• When the cookies have cooled, dip or spoon the icing over the tops. Place them over foil or wax paper to avoid any mess. If using sprinkles, add them right after you ice them. Allow to set and enjoy!
  4-6 tablespoon multicolored sprinkles

Lemon Icing

• Whisk the lemon juice, zest, and powdered sugar. Add milk, 1 tablespoon at a time to thin slowly until it reaches a very thick, but spreadable consistency.
  3 cups powdered (confectioner's) sugar, 4 teaspoon lemon zest, 2 tablespoon freshly squeezed lemon juice, 2-4 tablespoon milk; more if needed