If you would like to try an Italian type of cookies, then we suggest you should get your pen and paper ready for this one because these cookies are super delicious and they look good too! These cookies have been dubbed a lot of times with different nicknames such as Italian Lemon Cookies, Italian Bow Knots (because they do have that shape), Taralucci and Anginetti but let’s just call them as Lemon Knots. The different names produced due to different versions of these cookies but they still have the same soft, moist texture with slightly crumbly and the pure lemon flavour. This is optional but you can glaze them on top with any time of frosting or sprinklers, your choice!
4 cups of All Purpose Flour
3 tsp of Baking Powder
¼ tsp of Salt
1 cup of Granulated Sugar
½ cup of Shortening
Zest of One Lemon
Juice of One Lemon
1/3 cup of Milk
For the Glaze:
1 ½ cup of Confectioner Sugar
Zest of one Small Lemon
1 Tbsp of Lemon Juice
Preparation Instructions of Lemon Knot Cookies :
- Mix together all the dry ingredients (the flour, baking powder and salt) then set them aside to proceed with the next step.
- Cream and mix together the sugar and shortening, add the lemon zest (this is what that makes them super-delicious and exotic!) and eggs and beat the mixture until the eggs are well incorporated.
- Beat in the milk and lemon zest. Make sure they’re all perfectly combined.
- Add in the dry ingredients and mix them in. Don’t worry if the dough gets sticky!
- Next step, wrap the dough with plastic and stick it in the fridge for a minimum of 3 hours but it’s best if you left them refrigerated overnight.
- Next day, or next step is to preheat the oven to 350F and line a couple of baking sheets with parchment paper. Set them aside.
- Take out your dought from the fridge and cut it into 3 equal pieces. Each pieces should be cut into 12 smaller pieces.
- Then take a small piece of the dough and roll it between your fingers to make a 6 inch rope.
- Tie the rope into a loose knot and place it on the parchment paper lined baking sheet. Continue with the rest of them and place them about 1 to 2 inches apart on the baking sheets.
- Bake them for about 12 to 15 minutes or until you get the light golden colour. When they’re baked nicely, let them cool on the baking sheets.
- To make the glaze, mixed the confectioner sugar, lemon juice and zest and whisk them to combine. Add one teaspoon of water, whishk it in until the mixture becomes consistence heavy cream.
- Brush the glaze on top of the cookies and place them on a rack to dry.
- You can always store them in an airtight container, in the fridge or you can just serve them right away.