Italian Lemon Cookies for Christmas

Italian Lemon Cookies

Italian Lemon cookies
3/4 pound unsalted butter
1 cup sugar
8 large eggs
Zest 1 large lemon
1 tablespoon fresh lemon juice
4 cups all-purpose flour
4 tablespoons baking powder
pinch salt
1 cup confectioner sugar
2 -3 tablespoons fresh lemon juice
Milk as needed for consistency

1.      Preheat oven to 350F. Line a couple of baking sheets with parchment paper.

2.      In a large bowl, cream butter and sugar with a hand mixer; add eggs a few at a time. Mix well. Add zest and juice of lemon.  Mix again.

3.      Combine and sift flour, baking powder, and salt in another bowl.  Add dry ingredients to wet mixture a third at a time. Knead until the dough is firm, not stiff and not sticky.  (If the dough is wet add additional flour a little at a time) Form into a large ball. Let stand about 15-20 minutes.

4.      When ready to shape, cut small pieces of dough with a knife, roll each piece in slightly floured hands. You can make shapes such as a wreath, braid, knots, or any shape you like.

5.      Bake for 20-25 minutes. Wait until the cookies have cooled. Make the icing for the top of the cookies to desired consistency. Let the icing sugar completely dry before storing. Makes 2-4 dozens depending on the size of cookies.

These cookies are not very sweet unless you add a lot of icing and sprinkles to the top of the cookies.  They are delicious traditional Southern Italian cookies. Enjoy them with your family for Christmas or any holiday!


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  2. These look delicious Alba. I definitely want to make these. I have a couple questions, with the cookies, do you want to have them cooked until they are golden brown? Also, in step 4, when making the icing, what do you recommend for consistency? Is it better thicker, or more light? Thanks for the tips!

    Wayne. |

    1. The cookies should be barely golden.. check the bottom for color. The icing should be like condensed milk. sorry I didn't see this comment earlier.