Lemon Twist Cookies

Lemon Twist Cookies... great for dipping in coffee!


Lemon Twist Cookies

Ingredients

For 3 Dozen(s)

For the Cookies:

  • 3 1/2 cups 00 or all purpose flour
  • 1 1/2 teaspoon baking powder
  • 2 large eggs, plus one for egg wash
  • 3/4 cups granulated sugar, plus more for sprinkling on top
  • 6 tablespoons olive oil
  • 3 lemons, zest and juice
 
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Directions

  1. In a mixing bowl whisk together the flour and baking powder. Set aside.
  2. In another mixing bowl combine the eggs, sugar, oil, zest and juice. Beat with an electric mixer on medium-high speed until frothy. Lower the speed to low and add in the flour a little at a time until a dough forms.
  3. Cover and refrigerate for 1 hour.
  4. Preheat the oven to 375 degrees.
  5. Line 2 13x18 inch Baking Sheets with aluminum foil or parchment paper and spray them with baking spray.
    *as an alternative to baking spray you can dip the bottom of each cookie into flour before placing it on the baking sheet so they do not stick.
  6. On a lightly floured work surface take a chunk of dough and roll it into a rope about 1 inch thick and about 8 inches long.
  7. Fold the rope in half and twist twice. Lay each cookie about 1 inch apart on the prepared baking sheet.
  8. In a bowl, beat the remaining egg with a fork and brush each cookie with the egg wash. Sprinkle each cookie with sugar and bake for 15-18 minutes or until the bottoms are nicely browned.
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