Italian Easter Cookies (Uncinetti) (Print Version)
# Ingredients:
→ For the Cookies
01 -
1 1/2 cups + 2 tablespoons all purpose flour (200 grams total)
02 -
3 1/4 tablespoons granulated sugar
03 -
1 teaspoon baking powder
04 -
1 pinch salt (1/4 teaspoon if using unsalted butter)
05 -
zest of one lemon
06 -
1 large egg
07 -
1/4 cup butter, melted and cooled
08 -
4 tablespoons milk (2%)
→ For the Lemon Glaze
09 -
1 1/2 - 2 cups powdered sugar
10 -
1 tablespoon lemon juice
11 -
1 tablespoon milk
# Instructions:
01 -
Pre-heat oven to 300F (150C). Line a large cookie sheet with parchment paper.
02 -
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 milk. With a fork combine until mixture is almost combined.
03 -
Move mixture to a flat surface and gently knead to form a smooth dough.
04 -
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, or join them together to form circles if preferred.
05 -
Place on prepared cookie sheet and bake for approximately 15-18 minutes or until lightly golden.
06 -
In a small bowl add the sifted powdered sugar, lemon juice and milk, combine to desired thickness, adding more milk as needed.
07 -
Let cookies cool then cover with lemon glaze or dust with powdered sugar if desired.
# Notes:
01 -
Baking time may vary, keep an eye on cookies
02 -
Can be baked at 350F for 13 minutes as an alternative
03 -
Light olive oil can be substituted for butter
04 -
Store in airtight container at room temperature for up to one week
05 -
Dough can be frozen for up to three months