Italian Cookies Recipe


This traditional ring-shaped butter cookie has been passed down through generations of Italian bakers.

They are flavored with lemon and lime for spring.


Makes 42 cookies



  • 3/4 cup butter, softened
  • 3/4 cup sugar
  • 3 large eggs
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoons freshly grated lemon zest
  • 1/2 teaspoon freshly grated lime zest
  • 1 teaspoon vanilla
  • 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt


  • 1/2 cups powdered sugar
  • 4 to 5 teaspoons fresh lemon juice
  • 4 to 5 teaspoons fresh lime juice
  • 1/2 teaspoons freshly grated lemon zest
  • 1/2 teaspoons freshly grated lime zest


  1. STEP 1

    Heat oven to 350°F. 

  2. STEP 2

    Combine butter and sugar in bowl; beat at medium speed, scraping bowl often, until creamy. Add eggs, 1 tablespoon lemon juice, 1 tablespoon lime juice, 1 1/2 teaspoons lemon zest, 1 1/2 teaspoons lime zest and vanilla. Continue beating until well mixed. Add flour, baking powder and salt; beat at low speed until well mixed.

  3. STEP 3

    Roll rounded teaspoonfuls of dough into 5-inch lengths on lightly floured surface with floured hands; press ends together to form rings. Place 2 inches apart onto ungreased cookie sheets. Bake 12-15 minutes or until very lightly browned and set. Let cool 2 minutes on cookie sheets; remove to cooling racks.

  4. STEP 4

    Meanwhile, combine powdered sugar and enough lemon and lime juice in small bowl for desired glazing consistency; stir in 1 1/2 teaspoons lemon zest and 1 1/2 teaspoons lime zest. Dip tops of warm cookies into glaze; place onto wire cooling racks, glazed-side up.

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