Italian Lemon Knot Cookies
Soft, tender Italian lemon knot cookies (tarallucci al limone) with a bright citrus glaze. A traditional Sicilian cookie perfect for celebrations or everyday treats.
Equipment
- Baking sheets
- Parchment paper
- Large mixing bowl
- Fine-Mesh Sieve
- Microplane zester
- Wire cooling rack
- Basting brush
Ingredients
Cookie Dough
- 4 cups All-purpose flour 480g, King Arthur or Gold Medal preferred
- 5 Large eggs Room temperature
- 1¼ cups Granulated sugar 250g, white sugar
- ¼ cup Shortening, melted 50g, Crisco recommended
- ¼ cup Unsalted butter, melted 57g, European-style for richness
- 5 tsp Baking powder 20g, check expiration date
- 2 tbsp Fresh lemon zest 12g, from 2 lemons
- 2 tsp Vanilla extract 10ml, pure
- ½ tsp Salt 3g, fine sea salt
- ¼ cup Whole milk 60ml, 2% works too
Lemon Glaze
- 2 cups Powdered sugar 240g
- 5 tsp Fresh lemon juice 25ml
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Whisk eggs until combined. Add sugar, melted butter, melted shortening, and vanilla. Mix until smooth.
- Sift flour, baking powder, and salt into the wet mixture. Stir until just combined.
- Add lemon zest and milk. Mix into a sticky dough. Cover and rest 10–15 minutes.
- Shape dough into 4-inch logs. Twist into knots or twists. Place on baking sheet 2 inches apart.
- Bake 8 minutes until pale with slight golden edges. Cool completely on wire racks.
- Mix powdered sugar and lemon juice into a glaze. Brush over cooled cookies.
- Let glaze set 15–20 minutes before serving.
Notes
For variations: swap lemon with orange, add almond extract, dip in chocolate, or decorate with sprinkles. To store, keep in airtight container up to 7 days or freeze for longer.