These simple Italian Easter Cookies also known as Piricchittus are an easy Lemon cookie recipe. Baked then sauteed in a lemon sugar mixture while warm.
2tablespoonvegetable oil (I use corn or sunflower)
zest½lemon
1tablespoonmilk
1tablespoongranulated sugar
*If dough is too wet add more flour 1 tablespoon at a time.
SUGAR GLAZE
½cupgranulated sugar(100 grams)
¼cup+1 tablespoon water(75 grams)
zest½lemon
POWDERED SUGAR GLAZE
½cuppowdered/icing sugar(60 grams)
1-2tablespoonslemon juice, cream, milk or even a mixture.
zest½lemon (if desired)
Instructions
Pre-heat oven to 350F (180C). Line a large cookie sheet with parchment paper.
In a medium bowl whisk together the flour, salt and baking powder. Set aside.
In a food processor or mixing bowl beat the eggs, oil, zest, milk and sugar to combine.
Add the flour 1/3 at a time and mix just to combine. Move the dough to a lightly floured flat surface and gently knead to form a compact dough.
Roll into golfball or a bit smaller if you prefer size balls, place them on the prepared cookie sheet and bake for 15-18 minutes or until lightly golden. Let cool for approximately 5 minutes.
SUGAR GLAZE
In a large frying pan add the sugar, water and zest, cook stirring constantly on medium heat for about 8 minutes, until the sugar has melted and the mixture is clear.Lower the heat and add half the cookies, stir the cookies in the mixture for 1-2 minutes to make sure they are completely covered, move to a wire rack, add the remaining cookies and repeat. If there is any mixture left drizzle over the cookies.
POWDERED SUGAR GLAZE
Mix together the powdered sugar, liquid and zest until smooth. If the mixture is too thin add more sugar, too thick add more liquid. Once the cookies have cooled, drizzle with the glaze. Enjoy!
Video
Notes
If the sugar mixture becomes to thick for the 2nd batch of cookies then add a little water and stir and heat through before adding the cookies.