Tarallucci al Limone: Italian Lemon Knot Cookies

Step 1

Preheat oven to 350 degrees F.

Step 2

Line 3 baking sheets with parchment paper.

Step 3

In a medium sized bowl, whisk together the flour, baking powder and salt and set aside.

Step 4

With a stand mixer or hand held mixer, beat the eggs and sugar together for about 1 minute.

Step 5

Add the oil, cream, vanilla extract, the lemon zest, lemon juice and mix until combined.

Step 6

Mix in the flour mixture beating for 1 minute til the dough is thoroughly combined.

Step 7

The dough will be soft and tacky but still easy to work with.

Step 8

Transfer the dough to a work surface.

Step 9

Cut off pieces of dough, slightly smaller than a golf ball and roll out into a log about a 1/2 inch wide and 7 inches long.

Step 10

I start rolling the dough between the palm of my hands while keeping my hands lightly dusted with flour. And then finished rolling the dough out to 7 inches on a work surface.

Step 11

Twist the dough to form a loop inserting one end through the loop while forming a knot.

Step 12

Place on the prepared cookie sheet;

Step 13

Repeat with remaining dough, spacing the cookies about 2 inches apart on the cookie sheet.

Step 14

I was able to fit 12 onto each pan.

Step 15

Bake in preheated oven for 15 to 18 minutes. When done the cookies should be pale in colour with lightly browned edges.

Step 16

Let cool on wire rack.

Step 17

In a medium size bowl, whisk together the icing sugar and lemon juice.

Step 18

Transfer the lemon glaze to a smaller bowl for easy dipping.

Step 19

Dip cookies one at at time in lemon glaze, letting excess glaze drip off.

Step 20

Place cookies on cookie rack till glaze is completely set.