Italian Easter Cookies Uncinetti

Ingredients

ITALIAN EASTER COOKIES 

• 1 1/2 cups + 2 tablespoons all purpose flour (200 grams)
• 3 1/4 tablespoons granulated sugar (40 grams)
• 1 teaspoon baking powder
• 1 pinch salt
• zest of one lemon
• 1 large egg
• 1/4 cup butter (melted and cooled) (50grams)
• 4 tablespoons milk

LEMON GLAZE

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

Instructions

1. Pre-heat oven to 300F (150C). Line a large cookie sheet with parchment paper.

ITALIAN EASTER COOKIE

1. In a large bowl whisk together the flour, sugar, baking powder, salt and lemon zest. Make a well in the middle and add the egg, butter and the milk. With a fork combine until mixture is almost combined, move it to a flat surface and gently knead to form a smooth dough.
2. Remove pieces of dough to form 5-6 inches (13-16 cm) ropes, make sure the ropes are quite thin then form to make a knot, if making smaller ropes you can join them together to form circles if you prefer. (see photo). Place on prepared cookie sheet and bake for approximately 15-18 minutes or until lightly golden. Let cool then cover with lemon glaze or dust with powdered sugar if desired. Enjoy.

LEMON GLAZE

1. In a small bowl add the sifted powdered sugar, lemon juice and milk, combine to your desired thickness. (less or more milk as needed).

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