Italian Easter Cookies Uncinetti - Bestrecipe005

ITALIAN EASTER COOKIES 

  • 1 1/2 cups + 2 tablespoons all purpose flour (200 grams)
  • 3 1/4 tablespoons granulated sugar (40 grams)
  • 1 teaspoon baking powder
  • 1 pinch salt
  • zest of one lemon
  • 1 large egg
  • 1/4 cup butter (melted and cooled) (50grams)
  • 4 tablespoons milk

  • 1 1/2 -2 cups powdered / icing sugar
  • 1 tablespoon lemon juice (approximately)
  • 1 tablespoon milk (approximately)

  1. Pre-heat oven to 300F (150C). Line a large cookie sheet with
    parchment paper.

ITALIAN EASTER COOKIE

  1. In a large bowl whisk together the flour, sugar, baking
    powder, salt and lemon zest. Make a well in the middle and add the egg, butter
    and the milk. With a fork combine until mixture is almost combined, move it to
    a flat surface and gently knead to form a smooth dough.
  2. Remove pieces of dough to form 5-6 inches (13-16 cm) ropes,
    make sure the ropes are quite thin then form to make a knot, if making smaller
    ropes you can join them together to form circles if you prefer. (see photo).
    Place on prepared cookie sheet and bake for approximately 15-18 minutes or
    until lightly golden. Let cool then cover with lemon glaze or dust with
    powdered sugar if desired. Enjoy.

  1. In a small bowl add the sifted powdered sugar, lemon juice
    and milk, combine to your desired thickness. (less or more milk as needed).

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