Italian Easter Cookies / Uncinetti
These Traditional Cookies made with a quick and easy dough. A simple lemon glaze tops these Italian Easter Cookies.
Servings: 15 cookies
Calories: 76kcal
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 (I use 2%)
*If you use unsalted butter then add 1/4 teaspoon of salt.
LEMON GLAZE
- 1 1/2 -2 cups powdered / icing sugar
- 1 tablespoon lemon juice (approximately)
- 1 tablespoon milk (approximately)
Instructions
- 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).
Nutrition
Calories: 76kcal | Carbohydrates: 9g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 23mg | Sodium: 38mg | Potassium: 51mg | Fiber: 1g | Sugar: -1g | Vitamin A: 121IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg