Italian Lemon Cookies

Ingredients

COOKIES

• 3 large eggs
• 1 c. (200 g.) granulated sugar
• 1/2 c. extra-virgin olive oil
• 1/4 c. heavy cream
• Zest of 1 lemon
• 1/4 c. lemon juice
• 2 tsp. baking powder
• 1 tsp. pure vanilla extract
• 1/2 tsp. kosher salt
• 5 1/4 c. (630 g.) all-purpose flour, plus more for surface

GLAZE

• 1 1/2 c. (170 g.) powdered sugar
• 4 tbsp. fresh lemon juice, divided
• 2 lemons

Directions

• COOKIES
  1. Preheat oven to 350°F. Line 3 baking sheets with parchment.
  2. In the large bowl of a stand mixer fitted with the paddle attachment, beat eggs and granulated sugar on high speed until sugar is incorporated and mixture is slightly fluffy, about 3 minutes. Mix in oil, cream, lemon zest and juice, baking powder, vanilla, and salt on low speed until just combined, about 1 minute. Add flour and mix on medium speed until a soft, tacky dough forms, about 2 minutes.
  3. Transfer dough to a work surface and divide into 3 portions. Cover 2 portions with plastic and set aside.
  4. On a lightly floured surface, divide dough into 12 (2-tablespoon) portions (about the size of a golf ball). Roll each to an 8″ rope. Wrap rope into a circle, then tuck one end through the center to create a knot. Arrange on a prepared sheet. Repeat with remaining dough, spacing 2″ apart with 12 per sheet.
  5. Bake cookies until lightly golden brown, 14 to 16 minutes. Transfer to a wire rack and let cool. 
• GLAZE
  1. In a small bowl, whisk powdered sugar and 3 tablespoons lemon juice until a thick glaze forms. Whisk in more lemon juice, 1 tablespoon at a time, until a thick-yet-runny glaze forms.
  2. Dip top of each cookie in glaze, then set on a wire rack or parchment-lined baking sheet. Grate lemon zest over tops of cookies before glaze has fully set. Let set before serving, about 15 minutes.
  3. Make Ahead: Cookies can be made 5 days ahead. Store in an airtight container at room temperature.