An authentic Italian recipe from our kitchen to yours.
Buon
Appetito!
Ingredients for Cookies
- 2 cups all purpose flour
- 2 large eggs
- 1 stick unsalted butter, softened
- 1 teaspoon vanilla
- 2 teaspoons baking powder
- Zest of 1/2 a lemon
- 1 tablespoon milk
- 1/8 teaspoon salt
Ingredients for Glaze
- 1 cup powdered sugar
- Juice of 1 lemon
- Water as needed
Directions
1.
Preheat
oven
to
350
degrees.
2.
In a
mixing
bowl,
add
the
butter
and
sugar.
Using
an
electric
mixer,
cream
the
butter
and
sugar
thoroughly
until
you
have
the
consistency
of
lightly
whipped
cream.
Next,
add
the
eggs,
vanilla,
milk
and
the
lemon
zest
to
the
bowl
and
mix
well
until
all
ingredients
are
combined.
3.
In a
separate
bowl,
add
the
flour,
baking
powder
and
salt
and
mix
well.
4.
With
the
electric
mixer
on
low
to
medium
speed,
gradually
add
the
flour
mixture
to
the
sugar,
butter
and
eggs
mixture.
Continue
mixing
until
all
ingredients
are
combined
well
and
begin
to
form
a
ball
in
the
mixing
bowl.
5.
Once
mixed
thoroughly,
turn
the
dough
out
onto
a
lightly
floured
surface.
Knead
the
dough
a
few
times
to
make
sure
it
is
pliable.
If
it
is
too
wet,
add
additional
flour
as
necessary
to
make
the
dough
the
consistency
of
Play-Doh.
6.
Using
a
dough
cutter
or a
knife,
divide
the
dough
into
1
1/2
inch
balls.
Roll
each
ball
into
a
rope
about
1/4
inch
thick
and
3 to
4
inches
long.
Join
the
two
ends
of
the
rope
together
and
form
the
dough
into
a
ring.
Place
each
formed
ring
onto
a
baking
sheet
lined
with
parchment
paper.
7.
Once
all
rings
are
formed,
place
the
baking
sheet
into
the
oven
on
the
middle
rack(s).
If
baking
2
sheets
at
once,
half-way
through
the
cooking
time,
rotate
the
baking
sheets
so
that
the
cookies
bake
evenly.
8.
Bake
the
cookies
for
30 -
35
minutes
or
until
golden.
9.
Remove
the
cookies
from
the
oven
and
allow
to
cool.
Continue
baking
as
necessary.
10.
While
the
cookies
are
baking,
in a
bowl,
add
the
powdered
sugar,
lemon
juice
and
a
very
small
amount
of
water.
Whisk
the
ingredients
well
to
form
a
liquid
mixture
about
the
consistency
of
creamed
soup.
If
the
mix
is
too
wet,
add
more
powdered
sugar.
If
it
is
too
dry,
add
more
water
as
necessary.
11.
When
the
cookies
have
thoroughly
cooled
dip
them
into
the
glaze
to
cover.
Remove
the
cookie
from
the
glaze
with
a
fork
and
place
on a
baking
sheet
lined
with
parchment
paper.
Continue
this
process
until
all
cookies
are
glazed.
Decorate
the
cookies
with
colored
sprinkles
for
color.
Allow
2
hours
to
overnight
for
the
glaze
to
harden
well.
12.
Store
cookies
in
an
air-tight,
glass
container
in a
cool,
dry
area.
