first class italian lemon cookies vest

italian lemon cookies

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Italian Lemon Cookies

Originally served at weddings (to symbolize tying the knot), these Italian cookies are now commonly found at holiday gatherings too. A soft but sturdy dough is flavored with lemon juice and zest, then rolled into a knot. After baking, it gets dipped in a lemon-y glaze and finished with even more zest.

Ingredients

  • 3 large eggs
  • 1 c. (200 g.) granulated sugar
  • 1/2 c. extra-virgin olive oil
  • 1/4 c. heavy cream
  • Zest of 1 lemon
  • 1/4 c. lemon juice
  • 2 tsp. baking powder
  • 1 tsp. pure vanilla extract
  • 1/2 tsp. kosher salt
  • 5 1/4 c. (630 g.) all-purpose flour, plus more for surface
  • 1 1/2 c. (170 g.) powdered sugar
  • 4 Tbsp. fresh lemon juice, divided
  • 2 lemons

Direction

  1. Preheat oven to 350°F. Line 3 baking sheets with parchment.
  2. In the large bowl of a stand mixer fitted with the paddle attachment, beat eggs and granulated sugar on high speed until sugar is incorporated and mixture is slightly fluffy, about 3 minutes. Mix in oil, cream, lemon zest and juice, baking powder, vanilla, and salt on low speed until just combined, about 1 minute. Add flour and mix on medium speed until a soft, tacky dough forms, about 2 minutes.
  3. Transfer dough to a work surface and divide into 3 portions. Cover 2 portions with plastic and set aside.
  4. On a lightly floured surface, divide dough into 12 (2-tablespoon) portions (about the size of a golf ball). Roll each to an 8" rope. Wrap rope into a circle, then tuck one end through the center to create a knot. Arrange on a prepared sheet. Repeat with remaining dough, spacing 2" apart with 12 per sheet.
  5. Bake cookies until lightly golden brown, 14 to 16 minutes. Transfer to a wire rack and let cool. 
  6. In a small bowl, whisk powdered sugar and 3 tablespoons lemon juice until a thick glaze forms. Whisk in more lemon juice, 1 tablespoon at a time, until a thick-yet-runny glaze forms.
  7. Dip top of each cookie in glaze, then set on a wire rack or parchment-lined baking sheet. Grate lemon zest over tops of cookies before glaze has fully set. Let set before serving, about 15 minutes.
  8. Make Ahead: Cookies can be made 5 days ahead. Store in an airtight container at room temperature.