Total Calories: 103
1 Sift together the flour and baking powder onto a piece of wax paper.
2 In a large bowl, with an electric mixer at medium speed, beat the sugar and shortening until light and fluffy, about 2 minutes. Beat in the eggs one at a time until well blended. Stir in the milk, lemon juice, and zest. Scrape the sides of the bowl. Stir in the dry ingredients until smooth, about 2 minutes. Cover with plastic wrap and refrigerate at least 1 hour.
3 Preheat the oven to 350°F. Have ready 2 large baking sheets. Pinch off a piece of dough the size of a golf ball. Lightly roll the dough into a 6-inch rope. Tie the rope into a knot. Place the knot on an ungreased baking sheet. Continue making the knots and placing them about 1 inch apart on the sheets.
4 Bake the cookies 12 minutes or until firm when pressed on top but not browned. Have ready 2 wire cooling racks.
5 Transfer the baking sheets to the racks. Let the cookies cool 5 minutes on the baking sheets, then transfer them to the wire racks to cool completely.
6 Combine the confectioner's sugar, lemon juice, and zest in a large bowl. Add milk 1 teaspoon at a time and stir until the mixture forms a thin icing with the consistency of heavy cream.
7 Dip the tops of the cookies in the icing. Place them on a rack until the icing is hardened. Store in airtight containers up to 3 days.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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