Easy Italian Lemon Knot Cookies are soft and lemony. Our favorite Italian lemon cookie! Italian Lemon Drop Cookies, Iced Italian Cookies, Italian Wedding Cookies, and Anginetti are other names for them.
In a medium bowl, sift flour, baking powder, and salt.
Mix shortening and sugar in a stand mixer. Mix well after adding each egg.
2
Add milk, lemon juice, and zest and mix well.
Stop the mixer and add one cup of flour at a time, scraping down the bowl sides.
3
Put the dough in the fridge for an hour.
Warm the oven up to 350 F.
4
Set aside three baking sheets with parchment paper.Roll out a small amount of dough at a time to the length of your dough scraper, about 4 inches.
5
Wrap one side over the other and tuck the ends under the cookie to make small rings.Spread cookies on sheets and bake 10-15 minutes until bottoms are lightly browned. Each oven is unique. My time was 13 minutes.
6
Transfer cookies to wire rack to cool. Lemon Glaze: Mix confectioners' sugar, lemon juice, and zest in a small bowl until thick but pourable (add more lemon juice if needed).
7
Add confectioners' sugar if too thin. Drizzle each cookie, sprinkle, and set for 15 minutes. Sprinkle sprinkles on each cookie and let set for 15 minutes.