Italian Knot CookiesFrom linspj 8 years ago
- 3 cups all purpose flour shopping list
- 2 1/4 teaspoons baking powder shopping list
- 1/2 teaspoon baking soda shopping list
- 1/2 teaspoon salt shopping list
- 4 tablespoons unsalted butter, softened shopping list
- 1/2 cup sugar shopping list
- 3 large eggs shopping list
- 2 tablespoons lemon zest shopping list
- 2 tablespoons lemon juice shopping list
- FROSTING: shopping list
- 1 1/2 cups confectioner's sugar, sifted shopping list
- 4 to 5 tablespoons evaporated milk or half-and-half shopping list
- 1 teaspoon almond extract shopping list
- Green or red food coloring, optional shopping list
- colored sprinkles (for garnish) shopping list
How to make it
- Sift the flour, baking powder, baking soda and salt together.
- Set aside.
- In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Beat in the lemon zext and lemon juice.
- Beat in the dry ingredients gradually, and beat well to mix.
- The dough will be soft; wrap it in waxed paper and refrigerate it for 1 hour to make it easier to handle.
- Preheat the oven to 350 Degrees F.
- Lightly grease 2 cookie sheets.
- Place the dough on a well-floured surface.
- Pinch off small egg-size pieces of dough and roll each piece into a rope about 7 inches long and the width of your middle finger.
- Tie into a loose knot and place 1 inch apart on the greased cookie sheets.
- Bake for 12 to 15 minutes, or until lightly browned.
- Transfer the cookies to wire racks to cool slightly. Frost when still slightly warm.
- TO MAKE THE FROSTING:
- In a bowl, combine the sugar and 1/4 cup of the milk and beat until smooth.
- Add more milk if necessary to make a thin frosting.
- Beat in the almond extract.
- Add food coloring, if desired.
- Dip the top of each cookie into the frosting, shaking off the excess. Place them on racks and sprinkle with colored sprinkles.
- Let the frosting dry before storing.
- These will keep in an airtight container for up to a week; or freeze them for up to 3 months. If freezing, do not frost until ready to serve.
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The Rating8 people
These sound very yummy with the lemon.High 5!gapeach55 in Covington loved it
wow these sound fabulous !!!!!! five .........minitindel in THE HEART OF THE WINE COUNTRY loved it
yummy!mamalou in Attleboro loved it
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