Lemon Glaze Easter Treats (Print Version)
# Ingredients:
→ Cookie Dough
01 -
200 grams total (1 1/2 cups + 2 tablespoons) plain flour
02 -
3 1/4 tablespoons white sugar
03 -
1 teaspoon powder for baking
04 -
A pinch of salt (or 1/4 teaspoon if butter's unsalted)
05 -
Grated peel from 1 lemon
06 -
1 big egg
07 -
1/4 cup melted butter, let it cool first
08 -
4 tablespoons whole or 2% milk
→ Lemon Glaze
09 -
1 1/2 to 2 cups icing sugar
10 -
1 tablespoon lemon juice
11 -
1 tablespoon milk
# Instructions:
01 -
Turn your oven on to 300°F (150°C). Lay parchment on a large baking tray.
02 -
Combine flour, sugar, baking powder, salt, and lemon zest in a big mixing bowl. Create a dip in the middle and toss in the egg, butter, and milk. Stir gently with a fork until it starts coming together, then softly knead it on a flat spot until smooth.
03 -
Roll the dough into thin ropes about 5-6 inches long, then twist into knots or circles. Arrange them on the parchment-lined baking sheet.
04 -
Bake for 15-18 minutes till the edges just turn golden. Let them cool completely before frosting.
05 -
Mix powdered sugar (sift it first) with lemon juice and milk till it’s the thickness you like. Spread over cooled cookies or sprinkle sugar on top.
# Notes:
01 -
Butter can be swapped for light olive oil
02 -
Best kept in a sealed container at room temperature for around 7 days
03 -
You can freeze the dough for as long as 3 months
04 -
You could bake instead at 350°F for 13 minutes