Easter Cookies (Print Version)
# Ingredients:
→ Cookie Dough
01 -
200 grams (1 1/2 cups plus 2 tbsp) of plain flour
02 -
3 tbsp plus 1 tsp white sugar
03 -
A teaspoon of baking powder
04 -
Tiny pinch of salt (use 1/4 tsp if no salted butter)
05 -
Grated rind of one lemon
06 -
1 egg, large size
07 -
Melted butter, 1/4 cup (let it cool)
08 -
4 tbsp of 2% milk
→ Lemon Glaze
09 -
Between 1 1/2 and 2 cups of icing sugar
10 -
1 tbsp freshly squeezed lemon juice
11 -
1 tbsp of milk
# Instructions:
01 -
Set your oven to 300°F (150°C) and get a big cookie tray ready by lining it with baking paper.
02 -
In a large bowl, mix together the flour, sugar, baking powder, salt, and lemon peel. Create a small opening in the middle, then add your egg, butter, and milk. Use a fork to stir it together, then knead it lightly on a flat surface until it forms a smooth dough.
03 -
Roll the dough into thin ropes about 5 or 6 inches long, then twist them into loops or tie into knots. Lay these on your cookie tray.
04 -
Pop them in the oven for 15-18 minutes until they start to turn golden. Let them cool completely before adding the glaze.
05 -
Combine the sifted icing sugar, lemon juice, and milk until smooth and the thickness you like. Coat the cooled cookies with glaze or dust with more powdered sugar.
# Notes:
01 -
Butter can be swapped for light olive oil
02 -
Store in an airtight container at room temperature for up to 7 days
03 -
You can freeze the dough for as long as three months
04 -
Also works if baked at 350°F for roughly 13 minutes