The box cake mix instructions said to bake for 9-11 minutes. However, when I followed those instructions, the cookies were significantly underdone.

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, cream together the butter and sugar until light and fluffy, 3 to 5 minutes.

Sugar & Butter: I’m a devout butter girl, and while some lemon Italian Cookies recipes use oil, I love the classic flavor of a sugar and all-butter cookie. As with most baking, use unsalted butter.

Using clean mixer blades, beat egg whites in a separate large bowl on high speed until stiff peaks form, 4 to 5 minutes. Working in batches, gently fold egg whites into batter until fully combined.

The first thing you notice is the cookies. Row after row and tray after tray of thumbprint and butter cookies take up the top two shelves. Lemon, caramel coconut, Nutella, chocolate ganache ...

Preheat the oven to 350 degrees F. Butter and flour three 15-by-10-inch rimmed sheet pans, and line the bottoms of the pans with parchment paper.

It sure is. Giovanna is beyond dedicated, arriving between 7 and 7:30 in the morning and leaving around 4, “but usually it’s 6.” And she does this every day.

Transfer the cookies to a wire rack to cool completely, about 30 minutes. For the glaze: In a medium bowl, whisk together the powdered sugar, milk and vanilla extract.