Italian Easter Cookies (Print Version)
# Ingredients:
→ Cookie Dough
01 -
1 1/2 cups plus 2 tablespoons all-purpose flour (200g total)
02 -
3 1/4 tablespoons granulated sugar
03 -
1 teaspoon baking powder
04 -
1 pinch salt (1/4 teaspoon if using unsalted butter)
05 -
Zest of one lemon
06 -
1 large egg
07 -
1/4 cup butter, melted and cooled
08 -
4 tablespoons milk (2%)
→ Lemon Glaze
09 -
1 1/2-2 cups powdered sugar
10 -
1 tablespoon lemon juice
11 -
1 tablespoon milk
# Instructions:
01 -
Preheat oven to 300°F (150°C). Line large cookie sheet with parchment paper.
02 -
Whisk together flour, sugar, baking powder, salt and lemon zest in large bowl. Make well in center, add egg, butter and milk. Mix with fork until almost combined, then knead gently on flat surface until smooth.
03 -
Form dough into thin 5-6 inch ropes and shape into knots or circles. Place on prepared cookie sheet.
04 -
Bake 15-18 minutes until lightly golden. Cool before glazing.
05 -
Mix sifted powdered sugar with lemon juice and milk to desired thickness. Cover cooled cookies with glaze or dust with powdered sugar.
# Notes:
01 -
Can substitute light olive oil for butter
02 -
Keeps in airtight container at room temperature for up to one week
03 -
Dough can be frozen up to three months
04 -
Can also be baked at 350°F for 13 minutes