Italian Lemon Knot Cookies; Lemon Iced Cookies; Italian Wedding Cookies; Italian Lemon Drop Cookies or more appropriately, Tarallucci. As Shakespeare once said, “What’s in a name?” That famous quote from Romeo and Juliet still rings true today.
UPDATED VERSION OF RECIPE CAN BE FOUND HERE.
It really does not matter what you call them. They are instantly recognizable. They can be found throughout the year, at almost any occasion. You just need to glance at these cookies and your taste buds can already anticipate that burst of citrus!
Italian Lemon Knot Cookies are basically drop cookies that have been formed into a “knot”.
This appearance is achieved by rolling the dough into a strand (as if you were going to make a taralli) and forming a concentric circle onto itself, and then the end just kind of sticks out. I find that refrigerating the dough for one hour makes it easier to manipulate. Also, make sure you flour your wooden board as this is a sticky dough.
ORIGINS OF THE RECIPE FOR ITALIAN LEMON KNOT COOKIES:
I have always associated these Italian Lemon Knot Cookies with the holiday season, probably because that is when my Mom would make them. I can still remember how quickly she would form those knots with her fingers barely touching the dough, just like the new Samsung Galaxy Alpha with its fingerprint sensor. That’s probably why everyone loved her cookies, they were sooo light and airy and so so good.
I still have yet to achieve that level of expertise when it comes to making these cookies, but family and friends do not seem to mind. In the meanwhile, I will continue to practice my Italian Lemon Knot Cookies and I promise to give you an update. Now if you’ll excuse me, there is some batter waiting for me in the fridge….
Italian Lemon Knot Cookies (Tarallucci)
- 4 cups all purpose flour
- 4 teaspoons baking powder
- 4 eggs
- 1 cup granulated sugar
- 3/4 cup vegetable oil
- 1/3 cup milk updated
- zest and juice of 1 lemon
- In a medium mixing bowl, sift together flour and baking powder. Set aside.
- In a large mixing bowl or the bowl of an electric mixer fitted with the whisk attachment, whisk the eggs until nice and frothy (about 3-4 minutes).
- Add sugar. Continue to whisk until well combined.
- Add the oil, milk, zest and juice of lemon. Combine well.
- Slowly add the flour mixture until well combined, dough will be soft.
- Refrigerate for 1 hour.
- Preheat the oven to 350℉. Position rack to middle.
- Line 2 baking sheets with parchment paper.
- Scoop dough with medium sized cookie scoop and drop on a floured surface.
- Roll into a 4 inch strand about 1/2 inch in diameter.
- Shape into a concentric circle.
- Place on parchment-lined baking sheets.
- Bake for 10-12 minutes or until bottoms are lightly browned.
- Transfer cookies to wire rack to cool.
- Glaze cookies.
For the glaze, combine about 1 1/2 cups powdered sugar, 4-5 tablespoons milk, 1 teaspoon lemon extract. Adjust "thickness" of glaze according to personal taste.
UPDATED VERSION OF RECIPE CAN BE FOUND AT:
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.
Thanks for dropping by.
Ciao for now!