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5 from 6 votes

Italian Lemon Knot Cookies-Taralli al Limone

Typically made at Christmas, these Italian Lemon Knot Cookies-Taralli al Limone are soft and full of lemon flavor. One of our favorite Italian cookies!
Prep Time1 hr 15 mins
Cook Time15 mins
Total Time1 hr 30 mins
Course: Dessert
Cuisine: Italian
Keyword: Christmas, Cookies, Italy
Servings: 36 cookies
Author: Savoring Italy



  • 4 cups flour
  • 4 tsp baking powder
  • 1/4 tsp salt
  • 1 cup vegetable shortening
  • 1/2 cup sugar
  • 2 eggs
  • 1/2 cup milk
  • zest and juice of one lemon I used organic


  • 1 cup confectioners’ sugar
  • 2 tablespoons fresh lemon juice plus more if necessary
  • zest of lemon


  • In a medium mixing bowl, sift together the flour, baking powder and salt; set aside.
  • In the bowl of a stand mixer, beat together the shortening and the sugar. Add the eggs one at a time; mix well.
  • Beat in the milk and the juice of the lemon; mix well.
  • Add the flour one cup at a time, stopping the mixer to scrape down the sides of the bowl and incorporate the flour.
  • Refrigerate the dough for one hour.
  • Preheat the oven to 350 F.
  • Line 3 baking trays with parchment paper and set aside.
  • Scoop out dough a small portion at a time and roll dough to the length of your dough scraper (about 4-inch long).
  • Shape into little rings (wrap one side over the other and tuck the ends under the bottom of the cookie).
  • Place cookies spread apart on the sheets and bake for about 10-15 minutes, or until very lightly browned on the bottom. (every oven is different. Mine were done at about 13 minutes).
  • Transfer cookies to wire rack to cool.

Lemon Glaze: In a small bowl, whisk together the confectioners’ sugar and lemon juice until it forms a thick but pourable glaze (add more lemon juice if necessary). If it gets too thin, add a little more confectioners' sugar. Drizzle on each cookie, add the sprinkles and let set, about 15 minutes.

  • Glaze cookies with lemon glaze and sprinkles.