Easter Cookies – Cuzzupi Pasquale

Rub the lemon zest, then squeeze the lemons, and set aside the juice.

6 Put the eggs completely in a bowl and separate one of them and just put the egg yolks in the bowl, put the egg whites aside. Now mix the sugar and the grated lemon zest together. Add about 1/3 of the juice and stir in, we'll need the rest later for the glaze. Now add the butter and mix until you have a nice cream.

Mix the yeast bags with the flour and stir in. With the whisk it will later be too difficult to put the dough on a floured surface and continue kneading with your hands. The dough should be smooth and not too sticky.

Now you make small or large dough rolls as you like (Nuremberg sausage size, if that tells you something) and put them into rings. (As you can see in the photos) then place them on baking paper, not too close as they will rise a little while baking and bake in the oven at 170 degrees for about 10-15 minutes until they are golden brown.

During this time, mix the powdered sugar with half of the egg white and lemon juice (little by little) until it has a nice, not too thick, creamy consistency. Then apply this to the still warm cookies with a brush (then it dries super quickly) and afterwards Decorate your mood, I took colorful sugar sprinkles.

Have fun and enjoy your meal! Optionally, if you like, you can (like me) take 100gr butter and 100ml olive oil.