Love Knots Recipes

LOVE KNOT COOKIES

Love Knot Cookies image

Provided by Buddy Valastro

Categories dessert

Time 1h

Yield 24 to 32 cookies

Number Of Ingredients 13

Ingredients

1/3 cup granulated sugar
8 ounces sour cream
1/3 cup vegetable oil
1 large egg
3/4 teaspoon vanilla extract
1 drop lemon oil or 1 teaspoon lemon extract
3 1/3 cup all-purpose flour, plus more for dusting
3 tablespoons baking powder
5 cups powdered sugar
1/3 to 3/4 cup milk
1 teaspoon vanilla extract
2 teaspoons lemon zest or 2 teaspoons lemon extract
1/4 to 1/2 cup rainbow nonpareil sprinkles

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.

LOVE KNOTS

Love Knots image

My sister, Margo, and I prepared the feast when I wed Richard. These rich, tender rolls were my favorite part of the meal. They absolutely melt in your mouth!

Provided by Taste of Home

Time 1h

Yield 4 dozen.

Number Of Ingredients 11

Ingredients

2 packages (1/4 ounce each) active dry yeast
2 teaspoons plus 1/2 cup sugar, divided
1-1/4 cups warm water (110° to 115°)
3/4 cup warm milk (110° to 115°)
1/3 cup butter, melted, cooled
2 eggs, beaten
2 teaspoons salt
6-1/2 to 7 cups all-purpose flour
1 egg yolk
1 tablespoon water
Sesame seeds, optional

Steps:

In a large bowl, dissolve yeast and 2 teaspoons sugar in water. Add milk, butter, eggs, salt, remaining sugar and 4 cups flour; beat on low for 3 minutes or until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Divide into four portions. Cover three with plastic wrap. Shape one portion into 12 balls; roll each ball into an 8-in. rope. Tie into a knot; tuck ends under. Pinch to seal. Place 2 in. apart on greased baking sheets. Repeat with remaining three portions. Cover and let rise until doubled, about 25 minutes. Beat egg yolk and water; brush over dough. Sprinkle with sesame seeds if desired. Bake at 375° for 12-15 minutes or until golden brown.

Nutrition Facts :

ANISETTE LOVE KNOTS

Anisette Love Knots image

Make and share this Anisette Love Knots recipe from Food.com.

Provided by Joanne117

Categories Dessert

Time 1h35m

Yield 50 cookies

Number Of Ingredients 12

Ingredients

3 1/2 cups flour
1/4 lb unsalted butter, melted (1 stick)
2 tablespoons baking powder
3 teaspoons pure anise extract
1 pinch salt
1/4 cup warm water
3 eggs
3/4 cup granulated sugar
5 tablespoons milk
4 cups sifted confectioners' sugar
2 tablespoons anise extract
candy sprinkles

Steps:

Cookies:.
In bowl, combine flour, baking powder and salt. Toss lightly with a fork. Add eggs and sugar - mix well, (mixture will be crumbly). Add melted butter, 3 teaspoons anise extract and warm water. Stir until mixture forms a ball. Transfer dough to a lightly floured surface and knead for 5 minutes until dough is smooth. Chill for one hour.
Preheat oven to 400 degrees. Pinch off pieces of dough about the size of large olives and roll into logs. Tie each into a knot shape and place on aluminum foil approximately 2" apart. Slide foil with cookies onto cookie sheets. Bake 8 to 10 minutes or until bottoms are pale brown. When done, slide aluminum foil off cookie sheets and let cookies cool on foil until cool.
Glaze:.
Stir milk and remaining two tablespoons anise extract into confectioners sugar. Consistency should be like heavy cream, if needed, add drops of milk. Dip cookies upside down into glaze; turn upright and dry on cookie rack over waxed paper for one minute, than sprinkle with candy sprinkles. Makes about 50 cookies.
Store in a waxed paper lined cookie tin, approximately one week.

Nutrition Facts : Calories 104.8, Fat 2.3, SaturatedFat 1.3, Cholesterol 16.2, Sodium 52.4, Carbohydrate 19.6, Fiber 0.2, Sugar 12.5, Protein 1.4

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