Pre-heat oven to 300F (150C). Line a large cookie sheet with parchment paper.
ITALIAN EASTER COOKIE
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.
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
In a small bowl add the sifted powdered sugar, lemon juice and milk, combine to your desired thickness. (less or more milk as needed).
Notes
Remember the baking time is approximate, more time may be needed, so keep your eye on them. A reader mentioned that she baked them at 350F for 13 minutes so you could always try that and she also mentioned using olive oil, I would recommend a light olive oil instead of butter. Keep the cookies in an airtight container at room temperature, they should keep for up to one week.The dough can also be frozen in an airtight plastic bag or container, for up to three months.