Easter is a special time of year when families get together across the globe to celebrate. While it’s a holy holiday, it’s also a celebration of all things spring for the year ahead. In Italy, as will surprise no one, there are a number of delicious foods made just for the occasion, including these delicate lemon knot cookies.

Some say the knot shape was first used for weddings to symbolize the union of two families. But, this shape of cookie has since become popular to serve at all kinds of celebrations, Easter being the most popular.

These cookies have a lemon zest dough that’s somewhat like a cross between a sugar cookie and a shortbread, with plenty of butter in the dough. Because of this the dough needs to be cold when you work with it.

To make the knot shape you’ll first need to roll small sections into balls. You might be tempted to roll it out into a snake shape like those childhood Play Dough sessions, but this will result in tapered ends. Rolling into a ball first ensures the ends are blunt, which is what you want.

Then make the dough rope into the shape of a lower case b. Take the longer end and push it gently through the hole and then pat it together so it stays. Arrange them on lined baking sheets so they come off easily. Then after baking let them cool before icing them.

The icing has more lemon in it for layers of lemon flavor. Before the icing has set you can top with some sprinkles, or some lemon zest. I opted for turbinado sugar, but you can use any “sprinkle” type of garnish you like.

Then let the glaze fully set before serving. I have made these for my family a few times now and they are gone almost immediately. Everyone comments on the lemon-y flavor and the wonderful texture, and then has another cookie! They’re perfect for Easter, but they’ll be a hit at any gathering.