Canestrelli with Lemon Glaze

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/2 cup (113g) unsalted butter, softened 1/2 cup (113g) unsalted butter, softened
• 2 large egg yolks 2 large egg yolks
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Zest of 1 lemon Zest of 1 lemon
• 1/4 teaspoon salt 1/4 teaspoon salt
• For the lemon glaze: For the lemon glaze:
• 1 cup (120g) powdered sugar 1 cup (120g) powdered sugar
• 2 tablespoons fresh lemon juice 2 tablespoons fresh lemon juice
• Zest of 1 lemon Zest of 1 lemon

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat: 6g (3.5g saturated)
• Carbohydrates: 15g (8g sugars)
• Protein: 1g
• Fiber: 0.5g
• Salt: 0.06g

Preparation

1. 1.
   In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
2. 2.
   Add the egg yolks, vanilla extract, and lemon zest to the butter mixture. Mix until well combined.
3. 3.
   Gradually add the flour and salt to the mixture, mixing until a dough forms.
4. 4.
   Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.
5. 5.
   Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
6. 6.
   Roll out the chilled dough on a lightly floured surface to a thickness of about 1/4 inch (0.6 cm).
7. 7.
   Using a canestrello mold or a round cookie cutter, cut out the cookies and place them on the prepared baking sheet.
8. 8.
   Bake for 12-15 minutes, or until the edges of the cookies are lightly golden.
9. 9.
   While the cookies are cooling, prepare the lemon glaze by whisking together the powdered sugar, lemon juice, and lemon zest until smooth.
10. 10.
    Once the cookies have cooled completely, drizzle the lemon glaze over the top of each cookie.
11. 11.
    Allow the glaze to set before serving.

Treat your ingredients with care...

• Butter — Make sure the butter is softened at room temperature for easier creaming with the sugar.
• Lemon zest — Use a microplane or fine grater to zest the lemon, avoiding the bitter white pith.

Tips & Tricks

• For a more pronounced lemon flavor, add a few drops of lemon extract to the dough.
• Dust the canestrello mold with flour before pressing it into the dough to prevent sticking.
• If you don't have a canestrello mold, you can use a round cookie cutter and create a crisscross pattern on top of each cookie with a fork.

Serving advice

Serve Canestrelli with Lemon Glaze alongside a cup of hot tea or coffee for a delightful afternoon treat. They also make a lovely addition to a dessert platter or gift box.

Presentation advice

Arrange the Canestrelli cookies on a decorative serving tray or plate. The intricate flower-like shapes and the drizzle of lemon glaze will make them visually appealing.