Description
These delightful Italian Easter Cookies, also known as Taralli Dolci, are a traditional treat perfect for celebrating the spring season. These cookies have a delicate lemon flavor and a beautiful glazed finish, making them a delicious and festive addition to your Easter table.
Ingredients
Units
Scale
For the Cookies:
- 2 cups all-purpose flour, plus more for dusting
- 3 tablespoons cornstarch
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 stick (1/2 cup) unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg, room temperature
- 1 tablespoon pure vanilla extract
- 1 teaspoon lemon extract
- Zest of 1 lemon
For the Glaze:
- 1 3/4 cups confectioners’ sugar (powdered sugar)
- Juice of 1 lemon
- Pinch of salt
- Sprinkles, lemon zest, or turbinado sugar for decoration
Instructions
- Prepare Dough: In a medium bowl, whisk together the flour, cornstarch, baking powder, salt, and baking soda. Set aside. In a large bowl, cream together the softened butter and granulated sugar using an electric mixer for about 4 minutes, until light and fluffy. Beat in the egg, then stir in the vanilla extract, lemon extract, and lemon zest. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Cover the dough and refrigerate for at least 2 hours.
- Shape Cookies: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. On a lightly floured surface, roll the dough into 1-inch balls. Roll each ball into a 4-5 inch rope. Shape the rope into a lowercase “b” shape, then bring the long end through the hole to form a knot. Gently pat the knot to secure it.
- Bake: Place the cookies on the prepared baking sheets. Bake for 15 minutes, or until lightly golden.
- Make Glaze: While the cookies bake, whisk together the confectioners’ sugar, lemon juice, and salt until smooth.
- Glaze and Decorate: Transfer the baked cookies to a wire rack. Drizzle the glaze over the warm cookies. Immediately decorate with sprinkles, lemon zest, or turbinado sugar while the glaze is still wet. Allow the glaze to set completely before serving.
Notes
- Chilling the dough is essential for easier handling and to prevent spreading during baking.
- If the glaze is too thick, add a few drops of water or lemon juice to thin it out.
- These cookies can be stored in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 110kcal
- Sugar: 8g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
