Traditionally made at Christmas, these Italian lemon knot cookies are a light and airy treat bursting with lemon flavour. It's the cookie of all cookies!
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 ½ 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.
Notes
For the glaze, combine about 1 ½ 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: https://www.shelovesbiscotti.com/italian-lemon-knot-cookies-version-2/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.