(pictures at bottom)
Cookie:
4 cups (16 ounces) cake flour( I used 3 1/2 cups all-purpose flour + 8 TBS cornstarch)
1/2 tsp. baking powder
1/2 tsp. salt
16 tbsp. (2 sticks) unsalted butter, softened
1 3/4 cups granulated sugar
2 ex-large eggs
1 tsp. vanilla extract
1/2 tsp. lemon extract (I used 2 tsps meyer lemon juice. Do not use lemon oil.. too strong.)
1 cup whole milk
1/2 tsp princess cookie extract, optional* (I added)
* I would also use an almond extract for a non-traditional flavor.
Icings:
1/4 cup light corn syrup*
1/3 cup water
5 cups confectioner’s sugar
1/2 tsp. vanilla extract
2 ounces unsweetened chocolate – melted (I used just normal chocolate chips that were in my pantry)
2-4 tsp. water( or as needed to get it to spreading consistency)
* this makes the icing shiny, but I am sure you could probably omit, or even add honey instead, or a brown rice sugar syrup, etc. I used it and it turned out great,
- Preheat oven to 350° F.
- Line baking sheets with parchment paper.
- 1. Whisk the flour, baking powder, and salt together in a medium bowl.2. In a large bowl beat the butter and sugar with an electric mixer on medium speed until light and fluffy, 3 to 6 minutes.3. Beat in the eggs, vanilla, and lemon extract( or juice and/or other extract if using) until combined, about 30 seconds, while stopping and scraping down the bowl as needed.4. Reduce the speed to low and beat in 1/3 of the flour mixture, then add half of the milk. Repeat with another 1/3 of the flour mixture, and the remaining milk. Beat in the remaining 1/3 flour mixture until combined.5. Using a 1 1/2 TBS cookie scoop( or 1/4-cup for larger cookies), scoop mounds of batter onto the prepared baking sheets, spacing each cookie about 2 inches apart. You can use the back of the spoon or even a wet finger to smooth the tops of the cookies, if needed. I didn't bother with this.6. Bake the cookies until the edges are just beginning to to turn light golden brown, about 15 minutes( see note above if using 2 sheets). The cookies are done when the tops spring back when pressed. These are mostly a pale cookie... not too golden, as they will be overcooked. The bottoms may sometimes get a bit golden, though.7. Let the cookies cool on the baking sheet for about 10 minutes, then transfer to a wire rack and let cool completely.Icings: ( I made the icings while the cookies were cooling because I made a lot of little cookies and they were constantly coming in and out and out and in and out of the oven and the icings won't turn out as well if you let it sit if incomplete for a while while you run to take cookies out and put new ones in. So while you have extra time while it bakes....start cleaning up, it helps)1. In a medium saucepan add the corn syrup and water and bring to a boil over medium-high heat.2. Remove from heat and whisk in the confectioners’ sugar and vanilla until smooth.3. Measure 1/2 of the icing into a separate bowl and whisk in the melted chocolate and 2 to 4 teaspoons of the water as needed until the mixture is smooth and spreadable. You can add a bit more water if you find the icing too thick.
the wet ingredients...
whisking dry ingredients...
the finished cookies! Not perfect but my goodness ther are delicious even plain! 
be really careful on your timing, even golden around the edges is (to me) overdone with this recipe, the cookie should be really soft and cake-like
the finished results... :) I know I know..they aren't be-a-u-ti-ful but they are actually pretty good-looking and hey, you're going to eat them anyway so they don't have to be amazing...people are going to destroy them with their taste buds :)
absolutely delicious 
and then of course there is a huge mess, try to start washing while the cookies bake or as you go so you won't have a giant pile when you're done. By then, you will be so tied and exhausted, and it'll break your good mood about cookies. I hope you are successful with this recipe! Try it out! Comment comments or questions please!
