Italian Lemon Knot Cookies

Lemon Icing:

• 2 cups powdered sugar (icing sugar) 240 grams
• 3 tablespoons lemon 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:

      1. 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.
      2. 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.

    • Nutritional Estimate Per Serving:

      Calories: 86kcal | Carbohydrates: 15g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 4mg | Potassium: 33mg | Fiber: 0.3g | Sugar: 8g | Vitamin A: 71IU | Vitamin C: 0.5mg | Calcium: 12mg | Iron: 1mg

      Nutritional Disclaimer:

      Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.