Lemon Knots Recipes

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.

LEMON KNOTS

Steps:

• For the lemon knots: Combine the flour, granulated sugar and baking powder together in a bowl. Add the shortening and work it into the flour.
• Add the milk, extract, eggs and cinnamon oil in a separate bowl. Mix well. Add the milk mixture to the flour mixture and work with your hands until combined. The dough will be sticky to the touch.
• Preheat the oven to 375 degrees F.
• Dust your hands with flour and roll a 5-inch rope-like log out of the dough. Make the dough log into a knot. Place the dough knot onto a cookie sheet. Repeat with the remaining dough. Bake until firm to the touch, about 6 minutes.
• For the glaze: Combine the powdered sugar and milk and use to glaze the lemon knots.

LEMON KNOTS

Steps:

• 1 Sift together the flour and baking powder onto a piece of wax paper. 2 In a large bowl, with an electric mixer at medium speed, beat the sugar and shortening until light and fluffy, about 2 minutes. Beat in the eggs one at a time until well blended. Stir in the milk, lemon juice, and zest. Scrape the sides of the bowl. Stir in the dry ingredients until smooth, about 2 minutes. Cover with plastic wrap and refrigerate at least 1 hour. 3 Preheat the oven to 350°F. Have ready 2 large baking sheets. Pinch off a piece of dough the size of a golf ball. Lightly roll the dough into a 6-inch rope. Tie the rope into a knot. Place the knot on an ungreased baking sheet. Continue making the knots and placing them about 1 inch apart on the sheets. 4 Bake the cookies 12 minutes or until firm when pressed on top but not browned. Have ready 2 wire cooling racks. 5 Transfer the baking sheets to the racks. Let the cookies cool 5 minutes on the baking sheets, then transfer them to the wire racks to cool completely. 6 Combine the confectioner's sugar, lemon juice, and zest in a large bowl. Add milk 1 teaspoon at a time and stir until the mixture forms a thin icing with the consistency of heavy cream. 7 Dip the tops of the cookies in the icing. Place them on a rack until the icing is hardened. Store in airtight containers up to 3 days. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

KNOTS

Steps:

• In a large bowl, mix together eggs, sugar, vegetable oil and vanilla using an electric mixer on medium speed. Combine the flour, baking powder and salt, Gradually stir into the mixture by hand using a large spoon. Turn dough out onto a lightly floured surface and knead to make a soft elastic dough, about 5 minutes. Cover the dough and let rest at room temperature for 15 to 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper. Break off small pieces of dough and roll into small ropes about 4 inches long and 1/4 inch wide. Twist the ropes into loose knots or braids. place them 1 inch apart onto the prepared cookie sheets.
• Bake for 15 to 20 minutes in the preheated oven, or until firm and lightly browned. Remove from cookie sheets to cool on wire racks. When cool, frost with a simple confectioners' glaze.