CIAMBELLE COOKIES

Ciambelle cookies are Italian ring shaped cookies. These lemon scented dainty morsels are dipped in a lemon glaze and topped with sprinkles!

These are actually my third batch of ciambelle cookies and each batch yields 6 dozen cookies. Yes, I know it’s a lot of cookies! But it’s simply not Christmas without these pillowy white cookies! Besides, I really do gift a lot of my baked goods….the ones that I can pry away from my hubby that is!

If you have been following my blog for a while now, you might remember that I have posted these cookies way back. It was just last Easter and I had adapted them to suit the holiday by tinting the icing with different pastel colours. You’ll find the link here, Ciambelle, Italian Ring Cookies.

Ingredients
Ingredients; Cookies

• 3 cups all purpose flour
• 1 tbs baking powder
• 1 1/4 tsp salt
• 2/3 cup granulated sugar
• 1 tbs + 1 tsp grated lemon zest
• 1 cup unsalted butter softened
• 3 large eggs
• 1 tsp pure vanilla extract
• 1 tsp fresh lemon juice

Ingredients; Lemon Glaze

• 3 cups icing sugar
• 4 to 6 tbs fresh lemon juice
• white nonpareils

Instructions

1. Preheat the oven to 350 degrees.
2. Line 3 cookie sheets with parchment paper and set aside.
3. In a medium bowl , stir together the flour, baking powder and salt and set aside.
4. Pulse together the sugar and lemon zest in a food processor for about 2 minutes.
5. In a stand mixer or hand held mixer, beat the sugar-lemon zest mixture with the butter on medium speed until it turns pale and fluffy. For about 2 minutes.
6. Add the eggs one at a time and beat well after each addition. If using a stand mixer, make sure to scrap down the bowl a couple of times. Beat in the vanilla and the lemon juice.
7. Reduce the speed to low and start adding the flour mixture a bit at a time until it is combined.
8. Using a small ice-cream scoop of about 1 1/4 inch in size, scoop out dough onto a lightly floured counter. If you don’t have an ice-cream scoop, a tablespoon will do.
9. Roll the dough into a rope, not more than 4 inches. You can roll them on your counter but I found it easier to roll between the palm of my hands, lightly dusted with flour. Bring the ends together, slightly overlapping and pressing to form a ring.
10. Transfer to your prepared cookie sheet and repeat with the remaining dough leaving about 1 inch space between each cookie. These cookies do not spread while baking but will expand somewhat.

Read more please visit : marisasitaliankitchen.com

Share this post