1 1/2cups+ 2 tablespoons all purpose flour(200 grams)
3 1/4tablespoonsgranulated sugar(40 grams)
zest of one lemon
1/4cupbutter (melted and cooled)(50grams)
4tablespoonsmilk (I use 2%)
*If you use unsalted butter then add 1/4 teaspoon of salt.
1 1/2 -2cupspowdered / icing sugar
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.
In a small bowl add the sifted powdered sugar, lemon juice and milk, combine to your desired thickness. (less or more milk as needed).