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Italian Easter Cookies: A Delicious Tradition with a Lemon Glaze Twist

Italian Easter Cookies
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Italian Easter Cookies, also known as Uncinetti, are a delightful treat traditionally enjoyed during the Easter season. These cookies are soft, slightly sweet, and flavored with a hint of lemon. Topped with a simple lemon glaze, they are perfect for breakfast, dessert, or as a sweet snack. This recipe is quick and easy, making it a great option for both beginner and experienced bakers. Follow the tips below for the best results!

Ingredients

Scale

For the Cookies:

  • 1 1/2 cups + 2 tablespoons all-purpose flour (200 grams total)
  • 3 1/4 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1 pinch salt (use 1/4 teaspoon if using unsalted butter)
  • Zest of 1 lemon
  • 1 large egg
  • 1/4 cup butter, melted and cooled
  • 4 tablespoons milk (2% recommended)

For the Lemon Glaze:

  • 1 1/2 – 2 cups powdered/icing sugar
  • 1 tablespoon lemon juice (approximately)
  • 1 tablespoon milk (approximately)

Instructions

Step 1: Prepare the Dough

  1. Preheat your oven to 300°F (150°C). Line a large cookie sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest.
  3. Make a well in the center of the dry ingredients and add the egg, melted butter, and milk.
  4. Use a fork to combine the ingredients until the mixture is almost fully incorporated.
  5. Transfer the dough to a flat surface and gently knead it until it forms a smooth, cohesive dough.

Step 2: Shape the Cookies

  1. Take small pieces of dough and roll them into thin ropes, about 5-6 inches (13-16 cm) long.
  2. Form the ropes into knots or circles, depending on your preference. If the ropes are too short, you can join them together to form circles.
  3. Place the shaped cookies on the prepared baking sheet, leaving a little space between each one.

Step 3: Bake the Cookies

  1. Bake in the preheated oven for 15-18 minutes, or until the cookies are lightly golden. Keep an eye on them to avoid over-baking.
  2. Remove from the oven and let the cookies cool completely on a wire rack.

Step 4: Prepare the Lemon Glaze

  1. In a small bowl, combine the sifted powdered sugar, lemon juice, and milk. Mix until you achieve your desired glaze consistency. Add more milk for a thinner glaze or more powdered sugar for a thicker one.
  2. Drizzle or spread the glaze over the cooled cookies.

Step 5: Serve and Store

  1. Allow the glaze to set before serving.
  2. Store the cookies in an airtight container at room temperature for up to a week.

Notes

  1. Dough Consistency: If the dough feels too dry, add a teaspoon of milk at a time until it comes together. If it’s too sticky, sprinkle a little extra flour.
  2. Baking Time: Oven temperatures can vary, so keep an eye on the cookies after 12 minutes to avoid over-baking.
  3. Glaze Thickness: Adjust the glaze consistency by adding more milk for a thinner glaze or more powdered sugar for a thicker one.
  4. Storage: Store the cookies in an airtight container at room temperature for up to a week, or freeze the dough for later use.

Nutrition

Find it online: http://recipes.swedishinarabic.net/italian-easter-cookies-a-delicious-tradition-with-a-lemon-glaze-twist/