Italian Lemon Knot Cookies

Did you know the Christmas cookie tradition all started in the early 1900s when cookies were baked in different shapes and used for window decorations? My windows would have been filled with half eaten cookies; gingerbreads with no arms and stars with only 4 points! Ha.

The Christmas cookie tradition I grew up knowing is a bit different. My sister and I would stand in my aunt’s kitchen for hours making hundreds of cookies in all shapes and flavors, only to eat them—a much better end of the deal.

Continuing the cookie tradition I have to share one of my favorite cookie recipes. This Italian lemon knot cookie recipe is adopted from my “grandmother” and they are so delicious!


  • ½ cup of margarine (I used salted butter as it was all I had)
  • 3 eggs
  • ½ cup of sugar
  • ¾ tsp lemon extract
  • 2/12 cups flour
  • 2 tsps. Baking powder


  • 1 tsp. lemon extract
  • 2 cups of powder sugar
  • 2 tbsp. water (keep adding until mixture is spreadable)


  • Preheat oven to 350 degrees
  • In a large bowl, combine flour, sugar, and baking powder.
  • Make a hole in the center of the ingredients and pour in margarine, eggs, and extract
  • Mix and continue to work into a dough consistency
  • Knead the dough, cover and let rest for 20 minutes
  • Cut off small pieces of dough and roll into 5 inch length pieces
  • Tie knots and place on a greased baking sheet
  • Bake for 12 minutes
  • Ice the cookies and allow to dry

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Hi, I’m Bri! A Chicago native and Atlanta transplant but my real home is in the kitchen. Whether I’m eating or cooking (or washing dishes) you can find me there! My passion for food and experiment has become my after work obsession. Erik’s my husband, he has the lucky job of being my personal taste tester.

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