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Italian Lemon Twist Cookies
Ingredients
- 3 eggs
- 3 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup canola oil
- 3 tsp baking powder
- Zest and juice of one lemon + 1/3 cup
- glaze:
- lemon juice for glaze
- 1 tsp vanilla extract
- 2 cups icing sugar
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Directions
- Preheat oven to 350 degrees. Mix flour and baking powder and set aside.
- With a mixer, cream together eggs and granulated sugar. Add oil, lemon zest, lemon juice and vanilla and combine. Add in flour mixture and mix together until smooth.
- Using a cookie scoop or tablespoon, scoop out a ball of dough. Roll into a smooth rope and bend into a “U” shape. Twist the loose ends together two or three times and press ends together.
- Bake for about 15 minutes, turning the cookie sheet half way through. Remove from oven and tray and cool.
- For the glaze: Mix together 3 cups of powdered sugar and ⅓ cup lemon juice, thinning or thickening by adjusting the amount of juice or sugar. Dip or submerge the cookies in the glaze and place on a wire rack to dry.
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