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Italian lemon cookies—AKA tarallucci al limone or taralli al limone—are a traditional southern Italian treat. Originally served at weddings (to symbolize tying the knot), they’re now commonly found at holiday gatherings for Easter or Christmas. A soft but sturdy dough is flavored with lemon juice and zest, then rolled into a knot. After baking, it gets dipped in a lemon-y glaze and finished with more zest. Set them out on platter of Italian cookies like pignoli cookies and chocolate amaretti cookies.

The rolling and knotting of the dough is a fun group project but is easy enough to be done solo too. Get one batch in the oven, then start rolling the next batch while it bakes! This recipe calls for three rimmed baking sheets but can be easily made with fewer. Just make sure the baking sheet is completely cooled before adding more cookies and keep the cookie dough wrapped in plastic while waiting.

Use the leftover lemons from zesting in citrus olive oil cake, lemon meringue pie, and lemon pepper chicken. 

Store these cookies in an airtight container at room temperature for 5 days. Freeze the formed, unbaked dough for up to 3 months.

(630 g.) all-purpose flour, plus more for surface