These look similiar to a cookie my mother in law used to send us every year but she passed before we could get the recipe, thank you they are beautiful. Hi Jennifer, I just finished making these and glazing them. These cookies are the best cookies I have ever made!!!! All Rights Reserved. This category only includes cookies that ensures basic functionalities and security features of the website. Italian Lemon Pound Cake 1. Do you love classic, homey, comforting food, but with a modern, real food update? Cover bowl and refrigerate for 30 minutes. But if you like anything lemon, then I think you will enjoy these Lemon Cookies, and of course I would love to know what you think. I had a great time making and deciding on the perfect Italian Desserts that I thought everyone would love to try. Thank you and we wish you a wonderful Christmas this weekend!!Xoxo. Let me know how it goes. These are dangerous around me!! Lower will make the dough spread even more. Easy to decorate with colored sprinkles to make them festive for the holidays! Hummmm I am learning something here. Click HERE to sign up for our newsletter! Peanut Butter and Chocolate Chip Cookies – No flour & No butter! Have a great weekend! This site uses Akismet to reduce spam. I love the less sweet cookies with the sweet glaze, too :) Thanks! In a small bowl, mix the first four ingredients together until smooth. my brother loves lemon and the Italian drop cookies like these. Set aside. And I love the cake-like texture and glaze on top of these. Hi Judi, I think I would freeze before glazing. Save my name, email, and website in this browser for the next time I comment. I hope that your Christmas was full of love and that you have a most blessed 2017! The size of your cookies is not nearly as important as ensuring that the cookies are mostly all the same size, so they cook evenly, at the same rate. In a large bowl, beat on medium speed the butter and sugar until fluffy, 3-5 minutes. It will stick and frustrate you. These buttery shortbread type of cookie are even better with a simple lemon glaze or if you prefer a dusting of powdered sugar. Hi Val, I really don’t know because I don’t bake with gluten free flour, you can try, if you do let me know how it goes. More information in my Privacy Policy. Which would be perfect. One of my favourites :), Your email address will not be published. These sound great. Hi Laura, thanks so much, so glad you enjoyed them. I also shared a delicious Italian Brownie Cake / La Torta Tenerina that you also may enjoy. Prepare glaze by combining icing/confectioner's sugar with lemon juice until you have a glaze that will fall off a spoon, but not too thin that it looks like it would immediately run off the cookies. Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe! Then with a wood spoon or spatula mix in the remaining flour until combined. They do puff up and spread a bit though, so make them smaller than the size you'd like your finished cookie to be. Required fields are marked *. Add the eggs and beat together. Gimme gimme! Thanks so much. Set them aside for the glaze to dry. Move the dough to a large piece of parchment paper and form the dough into a log. And although I followed the directions to a T, my cookies did spread, so I will have to look into a lower protein flower. I need to make biscuits for about 40 people and I need to know if I cake have all the dough ready and bake the biscuits the day before the party. These Glazed Italian Lemon Cookies are a lemon cookie lovers dream! These look so delicious! Soft, pillowy cookies, flavoured with lemon zest, topped with a zesty lemon glaze and topped with pistachios. In a small bowl, combine the flour, baking powder and salt with a fork. Once you have done 3 or 4 cookies, stop and sprinkle on the pistachios or other topping you are using, so they will stick to the glaze before it hardens. Bake for 8 to 10 minutes. This website uses cookies to improve your experience while you navigate through the website. Transfer the dough to a large piece of parchment paper and roll the dough into a log approximately 1 1/2 inches (4cm) wide. In a large mixing bowl. I would advise that your flour has a percentage of 13% or very close to it. This site uses Akismet to reduce spam. Beat butter and sugar until smooth. The price you pay as a consumer does not change, but if you make a purchase we will receive a small commission which helps support the blog. In the large bowl combine the butter and the sugar. Hi. I've learned a lot from getting dinner on the table all these years! A lovely dessert that is part cheesecake, part cake. I little lemon zest would also be nice. They are so easy and delicious, you won't want to just have them once a year! Italians cannot live without lemons. The cookies can be either dusted with powdered sugar or spread with a lemon glaze. If the cookies are unglazed then they should be stored in an airtight container at room temperature, they will last up to 5-6 days. Once the cookies have cooled completely, then you can top them with a little lemon glaze if desired. I think it helps the cookies stay fresh longer, but I also just really love the tart glaze :) You will use more glaze (and much will drip off while you are doing it), but it's just a bit of icing sugar and lemon juice, so don't hesitate to make a big batch and go for it! *If your dough gets warm and sticky to work with at any point (or between batches), simply cover and place back in the fridge for a few minutes. These are also delicious without the glaze and are perfect for those who don't want a glaze/frosting on top. Excited to try this recipe! So glad to hear! Hi, I haven’t tried this recipe because of the comment about the protein. Thank you for the recipe. I love to glaze the entire top of the cookie, rather than just a spoonful. All Rights Reserved. By using this site you agree to our Privacy Policy and Terms of Use Policy. Add the dry ingredients and mix until combined. Add eggs, one at a time and beat until each egg is well combined. Once your baking sheet is full of formed cookies, place the cookie sheet with the cookies into the fridge for 15 minutes. Mix half of the flour mixture into the butter mixture. If you'd like to add some bling to your cookies, replace the pistachios with coloured sprinkles, small sugar pearls or festive coloured sugar crystals. *To get 1/2 an egg, simply take 1 egg and beat it lightly with a fork in a small bowl, then use just 1/2 of it. I hope these cookies with bring you joy and fond memories of the past holidays! They are also pretty sturdy once the glaze sets, in case you need to travel with them. I can NEVER pass up a lemon cookie. Learn how your comment data is processed. Affiliate programs are designed to provide a means for sites to earn advertising fees by advertising and linking to a variety of vendors.