Italian Easter Cookies

FOR THE GLAZE:

• 1 3/4 cups confectioners sugar
• juice of 1 lemon
• pinch salt
• sprinkles, lemon zest, or turbinado sugar for decoration

PREPARATION

1. Whisk together flour, cornstarch, baking powder, and salt. Set aside.
2. Cream butter and sugar together with electric mixer for 4 minutes. Add egg and stir. Add remaining cookie dough ingredients and stir until uniform in color. Cover and refrigerate for 2 hours.
3. When ready to bake preheat oven to 350˚F. Roll dough into balls 1” across. Roll each ball into a rope of dough about 4” to 5” long. Form rope into lowercase b shape, then bring long tail through the hole. Gently pat together to ensure the knots stay “tied” during baking.
4. Place on lined baking sheets. Bake for 15 minutes on center rack.
5. While cookies bake whisk together glaze ingredients. Place cookies on wire rack and drizzle glaze over tops. Add sprinkles, lemon zest, or turbinado sugar on top while glaze is still wet. Allow to set completely before removing from rack to serve.