Italian Lemon Cookies

 

Ingredients:

Dough:

 

 

3-1/2

Cup

All-Purpose Flour

Tsp

Salt

1-1/2

Tsp

Baking Powder

2-1/2

Tsp

Baking Soda

6

Tbl

Sugar

 

 

Grated Zest Of 1 Lemon

6

Tbl

Butter Softened

1

Cup

Milk

2

 

Large Eggs

2

Tsp

Vanilla

 

 

Juice Of 1 Lemon

 

 

 

Glaze:

 

 

2

Cup

Confectioners Sugar

 

 

Grated Zest Of 1/2 Lemon

 

 

Juice Of 1/2 Lemon

2

Tbl

Milk

Directions:

Preheat oven to 350. Line 2 baking sheets with a piece of parchment paper.

Dough: Combine the flour, salt, baking powder, baking soda, sugar and lemon zest in a large bowl. Make a well in center, and add the butter, milk, eggs, vanilla and lemon juice. Mix with a spoon until well incorporated, and a sticky dough has formed.

Roll out the dough, 1 tablespoon at a time, into ropes 10 long, cut this rope in half, lay the halves side by side and intertwine them to form a twist. Form the twists into a ring. Place the ring on the prepared baking sheet. Repeat with all the dough. Bake for 15 minutes or until lightly browned. Remove from the oven and allow to cool on the baking sheet.

Glaze: Combine all the glaze ingredients in a medium bowl and mix until smooth. Dip the top of the cookies onto the glaze, Allow to dry at room temperature on waxed paper.

Can be stored in an airtight container for up to 3 weeks.

 

Yields

3 dozen

 

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