Anginetti, Italian Lemon Knot Cookies

Anginetti, Italian Lemon Knot Cookies

Ingredients

All-purpose flour – 5 cups, unbleached for best texture

Baking powder – 5 teaspoons, to give the cookies a light lift

Granulated sugar – 1 cup

Eggs – 3 large

Butter – 1½ cups, melted and cooled (or substitute with vegetable shortening of choice)

Milk – 1 cup (you may not need it all; add gradually)

Salt – just a pinch, to balance sweetness

Lemon zest – zest of 1 lemon for the cookie dough, plus zest of 1 lemon for the icing

Lemon extract – one 1-oz. bottle, for bold citrus flavor

Sprinkles – for decorating, any style of your choice

For the icing options:

Limoncello Icing – 1½ cups powdered sugar, 5 tablespoons limoncello liqueur, zest of 1 lemon

Traditional Lemon Icing – 1½ cups powdered sugar, zest of 1 lemon, ½ teaspoon lemon extract, and fresh lemon juice to reach the desired consistency

Instructions

1. Prepare the dough

In a large mixing bowl, cream together the cooled melted butter (or shortening) and sugar until light and fluffy.

Beat in the eggs, one at a time, then stir in the lemon extract and lemon zest.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry mixture to the creamed butter mixture, alternating with the milk. You may not need all of the milk—stop when the dough comes together smoothly.

Let the dough rest for 5 minutes, or wrap and chill overnight for easier handling. If the dough becomes too soft while shaping, briefly chill in the refrigerator or freezer to firm it up again.

2. Shape the cookies

Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.

Using a cookie scoop for even portions, roll each scoop of dough into a log about 5–6 inches long.

Shape each log into a loose knot or spiral, tucking the ends under or leaving them up—it doesn’t affect the bake.

Arrange on the prepared baking sheet with space between cookies.

3. Bake

Bake for 12–15 minutes, or until the bottoms are lightly golden. Do not overbake; they should remain pale on top.

Transfer to wire racks and let cool completely before icing.

4. Prepare the icing

Limoncello icing: Combine 1½ cups powdered sugar, 5 tablespoons limoncello, and the zest of 1 lemon. Mix until smooth.

Traditional lemon icing: Combine 1½ cups powdered sugar, zest of 1 lemon, ½ teaspoon lemon extract, and enough lemon juice to reach your desired consistency. Taste and adjust lemon flavor as needed.

5. Frost and decorate

Brush or dip cooled cookies with your chosen icing (brushing allows for more control).

Immediately top with sprinkles, then let cookies dry for about 1 hour until the icing is set.

6. Storage

Store in tins with wax paper between layers, or freeze unfrosted cookies in an airtight container. Frost them a day or two before serving for best freshness.