Zuccherini - Italian Lemon Cookies

Step 1

Sift together the flour, sugar, baking powder and salt onto a large cutting board.

Step 2

Shape it into the form of a large well.

Step 3

Into the middle of the ‘well’, add the eggs, olive oil, anise seeds and extract, and lemon zest.

Step 4

Incorporate all ingredients together to form a dough; do not overwork.

Step 5

Place in an oiled bowl, cover with plastic wrap, and let the dough rest for 30 minutes.

Step 6

Preheat oven to 350 degrees F.

Step 7

Cut dough into egg-size balls and roll out each one into a long rope of medium thickness.

Step 8

Optional: For a more layered cookie, flatten the rope and fold it in half along the entire length of the rope.

Step 9

Shape each rope into a ring.

Step 10

Pinch the ends together.

Step 11

Place cookies onto a well greased and floured, or parchment paper-lined baking sheet.

Step 12

Bake for 15-20 minutes until lightly golden.

Step 13

Prepare glaze by mixing together sugar and lemon juice.

Step 14

Brush each cookie with the lemon glaze while the cookies are still warm.

Step 15

OR

Step 16

Place the glaze ingredients in a plastic bag, insert the cookies, and SHAKE to cover the cookies with the lemon glaze!

Step 17

It’s OK if these cookies harden; they become perfect for dunking into coffee or wine as Italians love to do.

Step 18

Put the sugar and water in a large pot.

Step 19

Cook on medium until frothy.

Step 20

Add the lemon juice. Continue to cook and whisk for 5 minutes until frothy again.

Step 21

After the icing is frothy, carefully place half of the cookies into the hot icing.

Step 22

When completely cooled, remove the cookies from the pot with a slotted spoon and place on a cotton dish towel on top of a baking rack or wooden board.

Step 23

Allow cookies to dry completely (for a minimum of 2 hours).

Step 24

Once the cookies are completely dry, they can be kept fresh in a sealed container.