Italian Lemon Knot Cookies
These Italian Lemon Knot Cookies are soft, tender cookies with a delicate lemon flavor and a sweet lemon glaze. Traditionally shaped into little knots, they are simple to make and perfect for holidays, celebrations, or enjoying with a cup of coffee.
Ingredients
- 3 1/2 cups flour
- 1 Tbsp. baking powder
- 1 cup sugar
- 3 eggs
- 1/2 stick room temperature butter
- 2 teaspoon vanilla extract
- Juice and zest from 2 lemons
- 1/3 cup milk
For the Lemon Glaze
- 2 cups powder sugar
- 2-3 Tbsp. lemon juice
Instructions
- Line baking sheets with parchment paper
- In a bowl wisk together the flour , sugar, and baking powder set aside
- In a separate bowl with a hand mixture beat the sugar with the butter until light. Add the eggs one at a time , beating well after each one. Stir in the vanilla, milk, lemon zest and juice.
- Gradually mix in the flour, then move to a lightly floured smooth surface and knead the dough until smooth. Cover and let rest in the fridge for at least one hour or overnight.
- Then preheat your oven to 350 degrees.
- Take a heaping tablespoon of dough , roll it into a rope about 6 inches long, and tie a loose knot. Place on the baking sheets 1 inch apart.
- Bake for 10-12 minutes or until lightly golden on the bottom . The cookies should stay pale on top. Let cool.
- Make the glaze. in a bowl mix the powder sugar with 2-3 tablespoons of lemon juice until smooth. Dip the cooled cookies in the glaze top with sprinkles if desired.