ANGINETTI RECIPE | FOOD NETWORK
These glazed lemon knots hail from Southern Italy, but are beloved all over the world. Light and pillowy, they exist on the fine line between cake and cookie.
Provided by Food Network
Categories dessert
Total Time 2 hours 35 minutes
Cook Time 35 minutes
Yield 3 dozen cookies
Number Of Ingredients 9
Steps:
- With a mixer, combine the granulated sugar, butter, olive oil and lemon zest . Add the eggs, one at a time, and continue to beat for 1 minute.
- Whisk together the flour, baking powder and salt, and mix into the lemon mixture until a soft dough forms. Cover the dough with plastic wrap and refrigerate, 1 hour.
- Preheat the oven to 350 degrees F, and line 2 cookie sheets with parchment paper or silicone baking mats.
- Divide the dough into thirds. Cut each third in half, then repeat. (You should have 12 small pieces of dough.)
- On a surface lightly dusted with flour, roll each piece out into a 1/2-inch-thick log, then cut each into 3 pieces. Coil each piece into a small bun shape, bringing the end up over the top and pinching to seal. (Don't worry if they look funny; the glaze will cover any screw-ups.) Repeat with all the pieces, then arrange on the prepared cookie sheets at least 3 inches apart.
- Bake in batches, rotating the pans halfway through, 18 to 20 minutes. Set aside to cool completely, about 20 minutes.
- Place the confectioners' sugar in a small bowl and break up any large clumps with a whisk. Add the juice of 1/2 a lemon and whisk until a smooth glaze forms (if the glaze is too thick, add a bit more lemon juice; if it is too thin, add a bit more sugar).
- Dip the tops of each cookie into the glaze and allow the excess to drip back into the bowl. Place on a wire rack to dry, then store in an airtight container. Cookies will keep for 5 days at room temperature, or 3 weeks frozen.
ITALIAN LEMON COOKIES RECIPE - FOOD.COM
Yummy little Italian cookies that you can serve at holiday gatherings. Be creative! You can shape them however you like!
Total Time 31 minutes
Prep Time 20 minutes
Cook Time 11 minutes
Yield 48 cookies
Number Of Ingredients 11
Steps:
- In a small bowl, sift flour and baking powder together.
- In mixing bowl, beat eggs with sugar until light and lemon colored.
- Add the softened butter and lemon zest.
- Slowly beat in the flour and baking powder.
- Gradually add milk and vanilla.
- Dough should be soft.
- Divide dough into 6 sections.
- Roll out each section into a rope 1/2-inch wide.
- Cut into 3-inch pieces and twist each piece to form a loop.
- Place on a greased baking sheet or a parchment lined baking sheet.
- Bake in a 350°F oven for 10-12 minutes or until light brown.
- Remove from oven and cool.
- Combine the powdered sugar and enough orange juice to form a thin icing.
- Brush on top of cookies and sprinkle with colored candies.
- Makes about 4 dozen cookies, depending on size and shape of cookie.
Nutrition Facts : Calories 84.5, FatContent 2.4, SaturatedFatContent 1.4, CholesterolContent 18.6, SodiumContent 38.2, CarbohydrateContent 14.3, FiberContent 0.2, SugarContent 7.2, ProteinContent 1.4
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