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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Zuccherini - Italian Lemon Cookies Recipe

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This recipe for Zuccherini - Italian Lemon Cookies is from The Rapuano Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cookie Dough:
3 – 4 cups all-purpose flour
1 cup sugar
½ teaspoon baking powder
¼ tsp. salt (sea salt is best)
3 large eggs, room temperature
¼ cup olive oil
1 teaspoon anise seeds
2 teaspoons grated lemon zest

Glaze/Icing:
1 cup powdered sugar
2 – 3 Tbsp. lemon juice (depending on how lemony you want your glaze)
Double this if you like more glaze (like I do)!
Directions:
Directions:
Sift together the flour, sugar, baking powder and salt onto a large cutting board.
Shape it into the form of a large well.
Into the middle of the ‘well’, add the eggs, olive oil, anise seeds, and lemon zest.
Incorporate all ingredients together to form a dough; do not overwork.
Place in an oiled bowl, cover with plastic wrap, and let the dough rest for 30 minutes.
Preheat oven to 350 degrees F.
Cut dough into egg-size balls and roll out each one into a long rope of medium thickness.
Optional: For a more layered cookie, flatten the rope and fold it in half along the entire length of the rope.
Shape each rope into a ring.
Pinch the ends together.
Place cookies onto a well greased and floured, or parchment paper-lined baking sheet.
Bake for 15-20 minutes until lightly golden.
Prepare glaze by mixing together sugar and lemon juice.
Brush each cookie with the lemon glaze while the cookies are still warm.
OR:
Place the glaze ingredients in a plastic bag, insert the cookies, and SHAKE to cover the cookies with the lemon glaze!
It’s OK if these cookies harden; they become perfect for dunking into coffee or wine as Italians love to do.

 

 

 

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