Easter Knot Cookies Recipes

ITALIAN KNOT COOKIES

Steps:

• In a mixer, add melted butter, sugar, eggs, and vanilla. Mix the flour with the baking powder and salt. Change to dough hooks and add flour mixture. Add the warm water and mix until it forms a smooth dough. Make 11/2 inch balls with dough. Roll balls out to about 4 inch worms. Bring one end over the other, then underneath and through the middle, like a knot. Place on baking sheet, four rows of four. (16 cookies on each sheet). Bake in 350F oven for 13 - 15 minutes. Let cool before icing. To Ice: Mix all ingredients together in a bowl. Add a little water until desired consistency. Dip cookie upside down into icing, then turn over onto waxpaper. Sprinkle with candy sprinkles.

ITALIAN EASTER KNOT COOKIES RECIPE

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, combine flour, granulated sugar and baking powder.
• Mix with a wooden spoon and make a well in the center.
• In a small bowl, beat eggs just enough to combine. Stir in milk and vanilla.
• Pour wet ingredients into the well made in the dry ingredients.
• Beat with a wooden spoon until a soft dough forms.
• Cover with a kitchen towel and let rest 15 minutes.
• Divide dough into 5 pieces.
• On a floured work surface, roll each piece into a 1/2-inch-thick rope.
• Cut into 3-inch lengths and twist each into a loose knot or spiral, tucking the ends at the center.
• Bake on a baking sheet for 12-15 minutes until dry and still pale in color.
• Let the cookies partially cool.
• In a medium bowl, combine confectioner's sugar, cream and lemon juice,
• Beat with a fork until sugar dissolves and everything is thoroughly blended.
• Dip the tops of the warm cookies into the sugar glaze.
• Set on a cookie sheet to dry before serving.

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.

GREEK HOLIDAY COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add 2 eggs; beat well. Beat in orange juice and vanilla. Combine the flour, baking powder and baking soda; gradually add to creamed mixture. Cover and refrigerate for 1 hour or until easy to handle., Roll dough into 1-1/4-in. balls. Shape each into a 6-in. rope; fold in half and twist twice. Place 2 in. apart on ungreased baking sheets. , In a small bowl, beat the remaining 2 eggs; brush over dough. Bake at 350° for 7-12 minutes or until edges are golden brown. Remove to wire racks.

25 EASY EASTER COOKIES (+ RECIPE COLLECTION)

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep an Easter cookie in 30 minutes or less!

ITALIAN EASTER COOKIES

Steps:

• For the cookies: Whisk together the flour, cornstarch, baking powder, salt and baking soda in a medium bowl.
• Combine the butter and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until pale and fluffy, about 4 minutes. Reduce the speed to low and add the eggs, one at a time, mixing after each addition until totally combined, about 1 minute. Add the vanilla and zest and mix to combine, about 30 seconds. Turn the mixer off, scrape down the sides of the bowl with a rubber spatula then add all of the flour mixture. Mix on low speed until everything is well combined, scraping down the sides again if necessary, making sure not to overmix. Cover and refrigerate until the dough is completely chilled, at least 2 hours or up to overnight.
• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees. Line 2 baking sheets with parchment paper. Lightly flour a clean work surface. Scoop out 1 tablespoon of the dough and roll it into a rope, 5 to 6 inches long. Tie it into a loose knot and place on a prepared baking sheet. Repeat with the remaining dough. If the knots start to get warm, refrigerate until firm, about 10 minutes.
• Bake on the upper and lower racks until the tops of the cookies are dry and set and the bottoms are golden, rotating the baking sheets front to back and switching rack positions, halfway through, about 15 minutes total.
• For the glaze and sprinkles: Meanwhile, whisk together the confectioners' sugar, lemon juice, salt and 1 tablespoon of the milk in a medium bowl until smooth. Whisk in the remaining 1 tablespoon milk if needed-the glaze should be the consistency of heavy cream.
• Place the sprinkles in a small bowl. Once the cookies are cool enough to handle, dip the tops in the glaze, letting any excess run off, then dip in the sprinkles. Transfer the cookies, glazed-side up, to a wire rack and let cool completely. The cookies can be stored in an airtight container at room temperature for up to 5 days.

KNOT COOKIES

Steps:

• Whisk together flour, baking powder, and salt in a small bowl.
• Beat together butter and granulated sugar in a large bowl with an electric mixer at medium-high until pale and fluffy, about 2 minutes in a stand mixer or 4 minutes with a handheld, then beat in sour cream, eggs, and zest. Reduce speed to low and add flour mixture. Mix until just combined. Form into a 2-inch-diameter log.
• Set smooth rollers of pasta machine at widest setting. Cut log crosswise into quarters and keep 3 pieces covered with a kitchen towel (not terry cloth). Flatten remaining piece of dough into a rectangle about 1/3 inch thick. Dust with flour. Feed through rollers. Fold in half crosswise and feed through rollers 8 more times, folding in half each time. Dust with flour if sticking.
• Turn dial to next (narrower) setting and feed dough through without folding. Continue to feed dough through without folding, making space between rollers narrower each time, until the second to last setting is used.
• Cut rolled-out dough into 5- by 2-inch rectangles. Make a 1-inch lengthwise slit in center of each rectangle. Pull one end of strip through slit, forming a loose knot. Transfer to a lightly floured baking sheet.
• Heat oil in a 5- to 6-quart heavy pot over moderately high heat until it registers 370°F on thermometer. Fry knots, 4 at a time, turning over once or twice, until golden, about 1 minute per batch. Transfer with a slotted spoon to paper towels to drain.
• Turn off heat under oil and roll out and form knots with remaining dough. Return oil to 370°F before frying rest of knots.
• Dust cooled cookies with confectioners 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.

ICED ITALIAN KNOT COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix flour, baking powder, and salt together in a bowl.
• Combine butter, sugar, eggs, and vanilla in the bowl of a stand mixer fitted with the paddle attachment; beat until smooth and creamy. Change to the dough hook and gradually mix in flour mixture. Add warm water and mix until a smooth dough forms.
• Roll dough into 1 1/2-inch balls. Roll each ball out to a 4-inch long worm. Bring one end over the other, then underneath and through the middle, like a knot. Place 16 cookies on a baking sheet, four rows of four.
• Bake in the preheated oven until edges are golden, 13 to 15 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
• Repeat to bake remaining 2 batches of cookies.
• Meanwhile, mix powdered sugar, anise extract, and salt together in a bowl. Mix in water, a little at a time, until desired consistency.
• Dip cooled cookies upside down into the icing, then turn over onto waxed paper. Sprinkle with candy sprinkles.