It’s Lemon Day on SSJ’S 12 Days of Holiday Baking. Here’s my streamlined version of my Nona’s Italian Lemon Knots.
It’s Lemon Day on SSJ’S 12 Days of Holiday Baking. Here’s my streamlined version of my Nona’s Italian Lemon Knots.Oh, how I love these cookies! I make them for pretty much every holiday. And, when I’m feeling blue, I whip some up and have them with a cuppa, so I can talk out loud to my Non!
Let’s get started already!
Italian Lemon Knots
Servings: 5 Dozen
Ingredients
Cookies
- 1 cup butter
- 1 cup sugar
- 2 teaspoons vanilla
- 4 large eggs
- 4 1/2 tablespoons fresh lemon juice [you can use milk instead]
- 4 1/2 cups flour
- 1 1/2 tablespoons baking powder
- 1 teaspoon salt
Glaze & Decor
- 2 cups icing sugar [powdered sugar]
- the juice of 1-2 additional lemons [about 8-12 tablespoons]
- non-pareils or coloured sprinkles
Instructions
Cookies
- Heat the oven to 350.
- Line cookie sheets with parchment paper.
- In a small bowl or on a piece of parchment, sift the flour, baking powder, and salt.
- In a mixer, beat the butter until smooth.
- Add eggs, sugar, and lemon juice, and mix until combined.
- Add the flour mixture a half cup at a time to form a dough.
- If desired, or if the kitchen is hot, divide the dough into two discs and refrigerate until ready to use.
- For each cookie, gather a generous tablespoon-sized ball of dough in your hands.
- Shape the dough into a 6-inch long cigar shape.
- Loop the rope into a knot, pretzel, spiral, twist, or, really, any shape of your choosing.
- Bake 13-15 minutes, or until just barely browned on the bottoms.
- Remove the cookies from the oven and slide them right on their parchment onto wire racks.
- Cool completely
Glaze & Decor
- As the cookies are cooling, mix lemon juice by the tablespoonful into the icing sugar, until a glaze forms.
- Dip the top of each cookie into the glaze and replace, browned bottom down, on parchment.
- Top with nonpareils or sprinkles and allow to set.
- Enjoy!
Enjoy!
Came out a little dry not sure why. I only halved the recipe. I also zested the lemon into the juice and still felt the cookie itself could use maybe more lemon flavor.
Hi Nicole! Thanks so much for trying my Non’s cookie recipe! Most of the lemon flavour in the cookie does really come from the glaze as opposed to the cookie itself. Perhaps, to pack an extra lemon punch, you could incorporate that lemon zest into the softened butter and let it sit awhile before blending with the rest of the ingredients? I am always here for MORE lemon. So I think I’ll try that myself!
For a moister cookie, you might try baking it for just a wee bit less time? This IS definitely the kind of cookie you’re supposed to have with coffee….closer to a shortbread or twice-baked than a sugar cookie. Of course, my habit with any cookie is to DUNK! Thanks for the feedback!
Try lemon oil .. I find oils do better then extracts . My anise cookies pop with anise oil. Make note if using 1t tsp extract is about 1/4 tsp oil. Thanks for sharing this recipe. I’m gonna try it today .
Great idea, Sandra!
How funny that I just posted about making Anise extracts today! [I like the oil, too! But i don’t think I could make my own? and I’m on a DIY kick rt now!]