Italian Easter Cookies

Easter is a special time of year when families get together across the globe to celebrate. While it’s a holy holiday, it’s also a celebration of all things spring for the year ahead. In Italy, as will surprise no one, there are a number of delicious foods made just for the occasion, including these delicate lemon knot cookies.

Some say the knot shape was first used for weddings to symbolize the union of two families. But, this shape of cookie has since become popular to serve at all kinds of celebrations, Easter being the most popular.

• Makes about 30 cookies
• 2h 30m prep time
• 15m cook time
• Allergens: Milk, Wheat, Eggs, Citrus, Gluten
• Diet: Vegetarian

FOR THE COOKIES:

• 2 cups all-purpose flour, plus more for dusting
• 3 tablespoons cornstarch
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 stick unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1 egg, room temperature
• 1 tablespoon pure vanilla extract
• 1 teaspoon lemon extract
• zest of 1 lemon

• FOR THE GLAZE:

  • 1 3/4 cups confectioners sugar
  • juice of 1 lemon
  • pinch salt
  • sprinkles, lemon zest, or turbinado sugar for decoration

  PREPARATION

  1. Whisk together flour, cornstarch, baking powder, and salt. Set aside.
  2. Cream butter and sugar together with electric mixer for 4 minutes. Add egg and stir. Add remaining cookie dough ingredients and stir until uniform in color. Cover and refrigerate for 2 hours.
  3. When ready to bake preheat oven to 350˚F. Roll dough into balls 1” across. Roll each ball into a rope of dough about 4” to 5” long. Form rope into lowercase b shape, then bring long tail through the hole. Gently pat together to ensure the knots stay “tied” during baking.
  4. Place on lined baking sheets. Bake for 15 minutes on center rack.
  5. While cookies bake whisk together glaze ingredients. Place cookies on wire rack and drizzle glaze over tops. Add sprinkles, lemon zest, or turbinado sugar on top while glaze is still wet. Allow to set completely before removing from rack to serve.