Taralluci al Limone

• Vegetarian

• Produce

  • 2 tbsp Lemon, zest

• Refrigerated

  • 3 Eggs, large

• Condiments

  • 7 tbsp Lemon juice

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 2 tsp Baking powder
  • 1 Cookie dough
  • 3/4 cups Granulated sugar
  • 2 1/2 cups Icing sugar
  • 1 Lemon glaze
  • 1 generous pinch Salt
  • 1 tsp Vanilla extract, pure

• Oils & Vinegars

  • 2/3 cup Canola oil

Found on marisasitaliankitchen.com

Description

Ingredients

• COOKIE DOUGH
• 2½ cups all purpose flour
• 2 teaspoons baking powder
• generous pinch of salt
• 3 large eggs
• ¾ cups granulated sugar
• ⅔ cup canola oil (vegetable or sunflower oil is also fine)
• 1 teaspoon pure vanilla extract
• 2 tablespoons lemon zest
• 2 tablespoons lemon juice
• LEMON GLAZE
• 2½ cups icing sugar
• 5 tablespoons lemon juice

Directions

• Preheat oven to 350 degrees F.
• Line 2 baking sheets with parchment paper.
• In a medium sized bowl, whisk together the flour, baking powder and salt and set aside.
• With a stand mixer or hand held mixer, beat the eggs and sugar together for about 1 minute.
• Add the oil, vanilla extract, the lemon zest, lemon juice and mix until combined.
• Mix in the flour mixture beating for 1 minute til the dough is thoroughly combined.
• The dough should be soft and pliable at this time.
• Cover with saran wrap and let the dough rest for 15 minutes. (this will make it easier to roll)
• If the dough is still too soft, after the resting time, simply work in a little more flour, just enough to roll the taralluci.
• Transfer the dough to a work surface.
• Cut off pieces of dough, about the size of a golf ball and roll out into a log about a ½ inch wide and 6 inches long.
• Twist the dough to form a loop inserting one end through the loop while forming a knot.
• Place on prepared cookie sheet;
• Repeat with remaining dough, spacing the cookies about 2 inches apart on the cookie sheet.
• I was able to fit 12 onto each pan.
• Bake in preheated oven for 15 to 18 minutes. When done the cookies should be pale in color with edges slightly brown.
• Let cool on wire rack.
• LEMON GLAZE
• In a medium size bowl, whisk together the icing sugar and lemon juice.
• Transfer the lemon glaze to a smaller bowl for easy dipping.
• Dip cookies one at at time in lemon glaze, letting excess glaze drip off.
• Place cookies on cookie rack till glaze is completely set.