Crostoli Knot Cookies Recipes

CROSTOLI

Steps:

• In a food processor, combine butter, granulated sugar, and salt. Cover and process until smooth. Add milk, egg, egg yolk, rum, lemon peel, lemon juice, and orange peel. Cover and process until smooth. Scrape bowl. Add flour. Cover and pulse with several on/off turns until dough is smooth and thoroughly combined. Transfer dough to a lightly floured surface and knead, adding additional flour as needed until dough is soft but not sticky. Form dough into a ball and wrap in plastic wrap. Chill for at least 30 minutes or until dough is easy to handle. Or chill overnight and let dough stand at room temperature for 10 minutes before rolling.
• Divide dough into two portions. On a lightly floured surface, roll half of the dough into a 16-inch square, turning dough and adding flour to the work surface as needed. With a fluted cutter, cut the dough into 10 strips, about 11/2 inches wide. Cut strips in half crosswise to make 20 strips. Tie each strip with a knot in the center. Transfer dough knots to a baking sheet lined with waxed paper. Repeat with other dough portion.
• In a large saucepan or deep-fryer, heat oil to 350 degrees F. Fry eight dough knots at a time in the hot oil for 4 minutes or until crostoli are golden brown, turning halfway through cooking time. Drain on paper towels. Repeat with remaining dough knots. Cool completely. Sprinkle with powdered sugar before serving.
• Makes 40 servings
• Make-ahead tip: Freeze cooled crostoli the same day they are fried. Place in a resealable plastic freezer bag and freeze for up to 1 month. Sprinkle with powdered sugar before serving.

CROSTOLI - KNOT COOKIES

Steps:

• In a small mixing bowl cut butter into flour till it resembles small peas.
• Combine eggs, sugar, almond& orange extracts and salt.
• Stir into flour mixture.
• Turn onto a floured board,knead until smooth.
• Cover and let rest for 30 minutes.
• Divide dough into 2 equal parts.
• Roll each half into a 12X6 in rectangle.
• Cut into 6X3/4 inch strips.
• Carefully tie strips into knots.
• Fry a few at a time in deep fat (oil).
• (375 degrees) till golden brown (3minutes) flip once.
• Drain well.
• Cool and dust with powdered sugar.

ITALIAN KNOT COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Cream sugar, butter, margarine, milk, vanilla extract, and almond extract together in a large bowl. Add eggs, 1 at a time, beating briefly after each addition.
• Combine flour, baking powder, and salt; add 1 cup at a time to the creamed mixture until a dough forms, using your hands if and when necessary. Turn out onto a floured board and knead briefly until smooth and a bit sticky, but not sticking to your hands. Set aside to rest for 5 minutes.
• Pull off small pieces of dough, 1 at a time, and roll into a rope. Gently place one end towards the middle, followed by the other end, in a way to slightly overlap each other. Repeat to form remaining cookies and place on the prepared cookie sheets.
• Bake in the preheated oven in batches until just turning a light brown on the bottom, 10 to 15 minutes. Remove to a wire rack and allow to cool slightly.
• Meanwhile mix confectioners sugar, milk, and lemon juice together in a small bowl to form a thin glaze. Dip warm cookies in the glaze and sprinkle with sugar or sprinkles. Let set on waxed paper or a cooling rack to dry.

LOVE KNOT COOKIES

Steps:

• Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper. Fit 2 more baking sheets with a wire rack.
• For the dough: In a stand mixer fitted with the paddle attachment, combine the granulated sugar, sour cream and vegetable oil on medium-low speed. Add the egg, vanilla extract and lemon oil and mix until combined. On low speed, add in the flour and baking powder and mix until a dough forms.
• Remove the dough from the bowl onto a clean work surface dusted with flour. Knead until the dough forms a smooth ball. Using a bench scraper, cut the dough in quarters. Working with one quarter at a time, roll the dough into a snake about 1-inch thick. Using the bench scraper, cut the snake into 8 even pieces. Take one of the smaller pieces and roll into a snake again so that it is approximately 6 inches long. Knot the dough and place the prepared baking sheets with parchment. Repeat this process with the rest of the dough.
• Bake the love knots for 10 to 12 minutes; they should turn a light golden brown on the bottom and double in size. Remove from the oven and let cool completely.
• For the glaze: While the cookies are cooling, put the powdered sugar into a large bowl. Add the milk a little at a time until you reach the proper consistency; you want the icing to coat a spoon. Once the proper consistency, add the vanilla extract and lemon zest.
• After the cookies have cooled completely, dip the entire cookie into the glaze. Hold the cookie over a bowl to allow excess glaze to run off and then place on the wire rack. Allow to dry for 30 seconds before sprinkling the tops with nonpareil sprinkles. Store the dried cookies in an airtight container to maintain freshness.

CELTIC KNOT COOKIES

Steps:

• Preheat oven to 350 degrees. Spread anise and caraway seeds in a single layer on a rimmed baking sheet. Toast until fragrant, 5 to 8 minutes. Let cool completely. Coarsely grind toasted seeds with a mortar and pestle, or in a spice grinder.
• In a medium bowl, whisk together ground seeds, flour, and salt. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and sugar on medium-high speed until well combined, 2 to 3 minutes. Add eggs, one at a time, beating to combine after each addition and scraping down sides of bowl as needed, then beat in vanilla. Continue beating until light and fluffy, about 2 minutes. Reduce speed to low and beat in flour mixture until just combined.
• Transfer dough to a floured surface and knead gently. Divide dough in half. Shape each half into a 1-inch-thick disk, wrap in plastic, and refrigerate overnight.
• To make knots, measure 1 heaping tablespoon of dough; roll into a ball. Transfer to a floured surface; roll into a rope about 12 inches in length and 3/8 inch in diameter. Shape rope into a trefoil design on a parchment-lined baking sheet. Gently press dough at ends and at each intersection to adhere. Measure 1 scant tablespoon of dough; roll into a ball. Transfer to a floured surface; roll into a rope about 8 inches in length and 3/8 inch in diameter. Form into a circle about 3 inches in diameter, pinching ends to form a ring. Center ring on top of trefoil design and gently press to adhere. Repeat with remaining dough (4 to 6 cookies per sheet). Freeze until firm, 25 to 30 minutes.
• Bake, rotating sheets halfway through, until lightly golden brown on edges, 15 minutes. Let cool on sheets 5 minutes, then transfer cookies to a wire rack and let cool completely. Cookies can be stored in an airtight container at room temperature up to 1 week. Dust with confectioners' sugar just before serving, if desired.

ITALIAN LEMON KNOT COOKIES

Steps:

• Combine flour, baking powder, baking soda, and salt in a bowl.
• Cream sugar, butter, and shortening together in a large bowl until light and fluffy. Add eggs. Beat in lemon extract. Add flour mixture gradually, beating well to combine. Wrap dough in waxed paper and refrigerate for 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
• Place the dough on a lightly-floured surface. Break off golf ball-sized pieces of dough. Roll each piece into a rope about 7 inches long and 1/2 inch in diameter. Tie into a knot with one end poking up in the center. Place 1-inch apart on the prepared baking sheets.
• Bake in the preheated oven until lightly browned, 10 to 15 minutes.
• While cookies bake, combine confectioners' sugar, milk, and lemon extract in a bowl for icing until smooth.
• Transfer baked cookies to a wire rack to cool slightly, about 5 minutes. Spread icing evenly on top of the slightly warm cookies and add sprinkles.