Name: Italian Lemon Cookies
Prep time: 15 min
Cook time: 15 min
Yield: 3
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 -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Italian Lemon Cookies

1. 3 large eggs -

2. 1 c. (200 g.) granulated sugar -

3. 1/2 c. extra-virgin olive oil -

4. 1/4 c. heavy cream -

5. Zest of 1 lemon -

6. 1/4 c. lemon juice -

7. 2 tsp. baking powder -

8. 1 tsp. pure vanilla extract -

9. 1/2 tsp. kosher salt -

10. 5 1/4 c. (630 g.) all-purpose flour, plus more for surface -

11. 1 1/2 c. (170 g.) powdered sugar -

12. 4 tbsp. fresh lemon juice, divided -

13. 2 lemons -

How to cook deliciously - Italian Lemon Cookies

1. Stage

Preheat oven to 350°F. Line 3 baking sheets with parchment.

2. Stage

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. Stage

Transfer dough to a work surface and divide into 3 portions. Cover 2 portions with plastic and set aside.

4. Stage

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. Stage

Bake cookies until lightly golden brown, 14 to 16 minutes. Transfer to a wire rack and let cool.

6. Stage

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. Stage

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. Stage

Make Ahead: Cookies can be made 5 days ahead. Store in an airtight container at room temperature.