Italian Lemon Cookies

Ingredients

• 1 cup granulated sugar (for cookie dough)
• 2 lemons (zested for cookie dough)
• 2 eggs (large, room temperature)
• 0.5 cup olive oil (extra virgin for more flavor or light for less flavor)
• 3 tbsp milk (whole milk or milk of choice)
• 3 cup all purpose flour (360g)
• 2 tsp baking powder
• 0.25 tsp sea salt
• 1 tbsp vanilla extract (for cookie dough)
• 1 cup granulated sugar (for syrup)
• 2 cup water (for syrup)
• 5 sprigs fresh basil (optional, for syrup)
• 1 tbsp pure vanilla extract (for syrup)
• 2 lemons (peeled and juiced for syrup)
• 0.25 cup limoncello (optional, for syrup)
• yellow food coloring (as needed)
• green food coloring (as needed)
• 1 cup lemon curd (homemade or store-bought)
• 0.5 cup granulated sugar (for coating the cookies)
• 12 fresh basil leaves (for the lemon "leaves")

Steps

1. 1

   In a large bowl or stand mixer, combine 1 cup granulated sugar and the zest of 2 lemons. Rub the lemon zest and sugar together with your fingers until the sugar is moistened and fragrant.

2. 2

   Add 2 large eggs into the sugar and beat with an electric mixer until thick, creamy, and lightened in color, which should take about 5 minutes.

3. 3

   Add 1/2 cup olive oil, 3 tablespoons milk, 1 tablespoon vanilla extract, and 1/4 teaspoon sea salt into the egg mixture and mix to combine.

4. 4

   Sift 3 cups all purpose flour and 2 teaspoons baking powder into the wet ingredients. Fold the cookie dough with a spatula until it forms a soft dough.

5. 5

   Place the cookie dough into the fridge for 1-2 hours to allow the flour to hydrate.

6. 6

   Once the dough is almost done chilling, preheat the oven to 355°F (180°C) and line a cookie sheet with parchment paper.

7. 7

   Use a 2 tablespoon scoop to portion the cookie dough into about 24 cookies.

8. 8

   Roll the portioned cookie dough into smooth balls between your palms. If the dough sticks to your hands, moisten your hands lightly with a bit of water.

9. 9

   Place the cookie dough balls onto the parchment-lined baking sheet, leaving about 2 inches of space between each cookie. Use your fingers to pinch two opposite sides of each cookie to form a lemon shape.

10. 10

    Bake the cookies for 11-12 minutes. The cookies are ready when the bottoms are golden brown. Do not underbake them as they need structural integrity for assembly.

11. 11

    As soon as the cookies are cool enough to touch, use a small sharp knife to cut out the centers of the cookies from the bottom. Do this while they are still warm to prevent breaking.

12. 12

    In a medium saucepan, combine 1 cup granulated sugar, 2 cups water, 5 sprigs fresh basil, and 1 tablespoon pure vanilla extract.

13. 13

    Use a sharp knife or potato peeler to peel the yellow zest from 2 lemons, avoiding the white pith. Add the zest and the juice of the lemons into the saucepan.

14. 14

    Heat the syrup on medium heat and bring it to a simmer. Simmer for a few minutes, then remove from heat. Let it cool slightly before adding 1/4 cup limoncello (if using). Strain the basil and lemon zest out.

15. 15

    Divide the syrup into two bowls. Color one bowl with yellow food coloring and the second with green food coloring, making them very brightly colored.

16. 16

    Match up the lemon halves by size. Fill both halves with lemon curd, being careful not to overfill.

17. 17

    Press both cookie halves together to form a whole lemon shape. Wipe away any oozing lemon curd.

18. 18

    Working with one cookie at a time, briefly dunk one half into the yellow syrup and the other half into the green syrup. Shake off excess and place on a tray to allow the syrup to soak in.

19. 19

    Once all cookies are dipped, sprinkle both sides with granulated sugar or roll them in sugar for a sweeter coating.

20. 20

    Just before serving, insert a basil leaf and bit of stem into one side of each cookie to resemble lemon leaves.

Notes

The cookie dough can be made 24 hours in advance if stored in the fridge. Baked cookies can be stored for 2 days in an airtight container before filling. Assembled cookies should be stored in a single layer in the fridge for up to 2 days. Leftover syrup can be used for summer drinks or lemonade.

Nutrition per serving

• dessert
• cookies
• Italian
• lemon
• olive oil
• baked
• fruit dessert
• celebration