Description
Delight in the classic charm of Italian Uncinetti Cookies, soft and lightly sweetened treats with a bright lemon glaze. Perfect for Easter celebrations or as a delicate pairing with coffee, these traditional cookies are simple, delicious, and a true taste of Italian heritage.
Ingredients
For the Cookies:
- 1 ½ cups + 2 tablespoons all-purpose flour (200g)
- 3 ¼ tablespoons granulated sugar
- 1 teaspoon baking powder
- 1 pinch salt (or ¼ teaspoon if using unsalted butter)
- Zest of one lemon
- 1 large egg
- ¼ cup butter (melted and cooled)
- 4 tablespoons milk (2% preferred)
For the Lemon Glaze:
- 1 ½ – 2 cups powdered sugar
- 1 tablespoon lemon juice (adjust to taste)
- 1 tablespoon milk (adjust for desired consistency)
Instructions
- Preheat the Oven – Set your oven to 300°F (150°C) and line a baking sheet with parchment paper.
- Mix the Dough – In a large bowl, whisk together flour, sugar, baking powder, salt, and lemon zest. Make a well in the center and add the egg, melted butter, and milk. Stir with a fork until almost combined, then knead gently into a smooth dough.
- Shape the Cookies – Roll small pieces of dough into thin ropes (5-6 inches long) and form them into knots or circles. Place them on the prepared baking sheet.
- Bake to Perfection – Bake for 15-18 minutes, or until lightly golden. Let cool completely before glazing.
- Prepare the Glaze – In a bowl, whisk powdered sugar, lemon juice, and milk until smooth. Adjust the thickness by adding more or less milk.
- Glaze & Serve – Dip or drizzle cookies with the lemon glaze and let set before serving. Optionally, dust with powdered sugar for an extra touch.
Notes
- Store in an airtight container for up to one week.
- For a variation, substitute orange zest and juice for a citrus twist.
- The dough should be soft but not sticky; adjust flour or milk as needed.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian