These traditional Italian cookies have a light lemony fragrance and produce soft, slightly crumbly cookies. Finish them with lemon icing and topped with colorful sprinkles and these not too sweet cookies will be perfect with a cup of tea or coffee.
finely grated zest of one large lemon (or 1 teaspoon of lemon extract or to taste)
Pinchsalt
Lemon Icing
2cupspowdered sugar (icing sugar)(240 grams)
3tablespoonslemon juice(45mls)
Colored sprinkles(optional)
Instructions
Line two large baking sheets with parchment paper. Preheat the oven to 350ºF/180ºC.
Cut the butter into small pieces.
In a large bowl, combine the flour and butter. Rub the flour and butter with your fingertips until the mixture resembles fine breadcrumbs.
Make a well in the middle and add the eggs, milk, sugar, baking powder, vanilla extract, lemon zest salt.
Use a fork to beat the eggs and gradually bring in and incorporate the flour mixture.
When it becomes too hard to use a fork, use your hands to gently press and knead the mixture until it forms a smooth dough. Form into a ball. Wrap it in plastic wrap and put it in the fridge for 30 minutes.
Cut the dough ball into quarters then divide the quarters in half. You will have 8 even portions.
Take one portion and roll it into a 6 inch (15 cm) long log. Cut the log into 6 even pieces.
Roll each piece into 4-5 inches (10-12½ cm) long ropes and shape it into a knot.
Transfer the cookies to a prepared baking sheet and bake for 10-15 minutes or until golden brown. Don't overbake or the cookies will be dry.
Transfer to a wire rack to cool completely.
When cool, dip the tops of the cookies in the lemon icing. Place on a wire rack to allow the icing to set. If adding sprinkles, scatter on while the icing is wet so they stick.
Lemon Icing
Sieve the powdered sugar into a small bowl, and stir in the lemon juice to make loose icing. If too thick, add a little more lemon juice. If too thin, add a little more powdered sugar.
Notes
Remember to measure the flour correctly by stirring it to lighten and fluff it up and then spoon into cups without packing down. Alternatively, use kitchen scales for greater accuracy.
If the dough isn't soft and slightly sticky, add a little more milk.
Tips for Success
Be sure to pop the dough into the refrigerator for 30 minutes before shaping otherwise it will be too sticky and difficult to shape.
If the weather or your kitchen is warm, keep dough in the fridge while shaping one portion of cookies.
Don’t over knead or over mix the dough, as it can become tough. Just knead it enough so that it comes together.
For more information and tips, read the post above fully.