Description
These Italian Easter Cookies, also known as Uncinetti, are delicate lemon-flavored knotted cookies with a tender crumb, baked to a light golden perfection. They are traditionally enjoyed during Easter celebrations and can be glazed with a tangy lemon icing or simply dusted with powdered sugar for a sweet finish.
Ingredients
Scale
Cookie Dough
- 1½ cups + 2 tablespoons all purpose flour
- 3¼ tablespoons granulated sugar
- 1 teaspoon baking powder
- 1 pinch salt
- Zest of one lemon
- 1 large egg
- ¼ cup butter, melted and cooled
- 4 tablespoons milk (2% recommended)
Lemon Glaze
- 1½ – 2 cups powdered/icing sugar, sifted
- 1 tablespoon lemon juice (approximately)
- 1 tablespoon milk (approximately)
Instructions
- Preheat and Prepare: Preheat your oven to 300°F (150°C). Line a large cookie sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, salt, and lemon zest. This will evenly distribute the leavening agents and flavor throughout the dough.
- Add Wet Ingredients and Form Dough: Make a well in the center of the dry ingredients and add the egg, melted butter, and milk. Using a fork, combine the mixture until it just comes together, then transfer the dough to a flat surface and gently knead until it forms a smooth dough. Avoid overworking to maintain a tender texture.
- Shape the Cookies: Divide the dough into smaller pieces and roll each into 5-6 inch (13-16 cm) thin ropes. Form each rope into a knot by tying or looping the dough. For smaller ropes, feel free to join them into circles if preferred. Arrange the shaped cookies on the prepared baking sheet.
- Bake: Bake the cookies in the preheated oven for approximately 15-18 minutes or until they are lightly golden around the edges. Baking at a lower temperature ensures gentle cooking and maintains tenderness.
- Cool: Remove the cookies from the oven and allow them to cool completely on the baking sheet or a wire rack before glazing or dusting.
- Prepare Lemon Glaze: In a small bowl, combine sifted powdered sugar with lemon juice and milk. Adjust the amount of milk to achieve your desired glaze thickness.
- Glaze or Dust: Once cookies are cooled, either coat them with the lemon glaze or dust with additional powdered sugar for a traditional finish. Serve and enjoy!
Notes
- Ensure the butter is melted and cooled before adding to avoid cooking the egg in the dough.
- The dough should be soft but not sticky; if too sticky, add a small amount of flour.
- Keep cookie ropes thin for easier knotting and even baking.
- Cookies can be stored in an airtight container for up to 5 days.
- Glazing adds a lovely tangy sweetness, but dusting with powdered sugar works as a lighter alternative.
- Use fresh lemon zest and juice for the best flavor.
