Italian Easter Cookies / Uncinetti
User Reviews
5.0
384 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
25 mins
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Servings
15 cookies
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Calories
76 kcal
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Course
Dessert, Breakfast, Baked Goods
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Cuisine
Italian
Italian Easter Cookies / Uncinetti
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These Traditional Cookies made with a quick and easy dough. A simple lemon glaze tops these Italian Easter Cookies.
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Ingredients
ITALIAN EASTER COOKIES
- 1½ cups + 2 tablespoons all purpose flour (200 grams total, if you double or triple he recipe double or triple this amount)
- 3¼ tablespoons granulated sugar
- 1 teaspoon baking powder
- 1 pinch salt*
- zest of one lemon
- 1 large egg
- ¼ cup butter (melted and cooled)
- 4 tablespoons milk (I use 2%)
*If you use unsalted butter then add 1/4 teaspoon of salt.
LEMON GLAZE
- 1½ -2 cups powdered / icing sugar
- 1 tablespoon lemon juice (approximately)
- 1 tablespoon milk (approximately)
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Instructions
- Pre-heat oven to 300F (150C). Line a large cookie sheet with parchment paper.
ITALIAN EASTER COOKIE
- 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 the milk. With a fork combine until mixture is almost combined, move it to a flat surface and gently knead to form a smooth dough.
- 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, if making smaller ropes you can join them together to form circles if you prefer. (see photo). Place on prepared cookie sheet and bake for approximately 15-18 minutes or until lightly golden. Let cool then cover with lemon glaze or dust with powdered sugar if desired. Enjoy.
LEMON GLAZE
- In a small bowl add the sifted powdered sugar, lemon juice and milk, combine to your desired thickness. (less or more milk as needed).
Notes
- Remember the baking time is approximate, more time may be needed, so keep your eye on them.
- A reader mentioned that she baked them at 350F for 13 minutes so you could always try that and she also mentioned using olive oil, I would recommend a light olive oil instead of butter.
- Keep the cookies in an airtight container at room temperature, they should keep for up to one week.
- The dough can also be frozen in an airtight plastic bag or container, for up to three months.
Nutrition Information
Show Details
Calories
76kcal
(4%)
Carbohydrates
9g
(3%)
Protein
2g
(4%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Cholesterol
23mg
(8%)
Sodium
38mg
(2%)
Potassium
51mg
(1%)
Fiber
1g
(4%)
Sugar
-1g
(-2%)
Vitamin A
121IU
(2%)
Vitamin C
1mg
(1%)
Calcium
22mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 15cookies
Amount Per Serving
Calories 76 kcal
% Daily Value*
| Calories | 76kcal | 4% |
| Carbohydrates | 9g | 3% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 23mg | 8% |
| Sodium | 38mg | 2% |
| Potassium | 51mg | 1% |
| Fiber | 1g | 4% |
| Sugar | -1g | -2% |
| Vitamin A | 121IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
384 reviews
Excellent
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