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Italian Easter Cookies / Uncinetti

These Traditional Cookies made with a quick and easy dough. A simple lemon glaze tops these Italian Easter Cookies. 

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 15 cookies
Calories: 76 kcal
Course: Dessert , Breakfast , Baked Goods
Cuisine: Italian

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)

Instructions

    Cup of Yum
  1. Pre-heat oven to 300F (150C). Line a large cookie sheet with parchment paper.
ITALIAN EASTER COOKIE
    Cup of Yum
  1. 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.
  2. 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
  1. 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

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

% 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.