Knot Cookies Recipes

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.

ANGINETTI, ITALIAN LEMON KNOT COOKIES

Steps:

• If you prefer, dough can be made the day before which makes it nice and chilled to work with, or you can start scooping them right after you make the dough but probably you will have to chill it for a while as you're making the cookies and the dough stays out. I sometimes stick it in the freezer for a few minutes to get it to firm up again.
• In a large bowl, cream butter and sugar together until fluffy, add eggs one at a time, then the extract and zest.
• In a smaller bowl whisk the flour, salt and baking powder, then slowly add to the creamed mixture alternately with the milk, you might not have to use all the milk.
• When everything is incorporated, let the dough rest for 5 minutes or wrap and chill overnight.
• Heat oven to 350 degrees. and place cookies on a parchment lined baking sheet.
• To form the knots I like to use a cookie scoop so all will be similar in size, then take the scoop of dough and roll it into a log about 5 or 6 inches, it's the length of a bench scraper, that's how I measure mine.
• Then take one side of the log and spiral it into a circle, you can tuck the other end down or up, it doesn't matter.
• Bake for 12 to 15 minutes according to your oven, mine took exactly 12 minutes, you want the underneath to be golden brown, not dark brown.
• Cool on racks.
• LIMONCELLO ICING
• One and one half cups of powdered sugar
• Five tablespoons of limoncello Liqueur
• zest of 1 lemon
• TRADITIONAL LEMON ICING
• One and one half cups of powdered sugar
• zest of 1 lemon
• One half teaspoon of lemon extract
• and lemon juice to get the right consistency.
• I always taste my icing to make sure it has the right amount of lemon, you can always add more, and I also like to brush my icing on instead of dipping., personal preference.
• After frosting immediately put your sprinkles on and then let the whole cookie dry for about an hour.
• You can keep them in tins with wax paper in between, or you can freeze them in an airtight container right after they bake and cool down, then frost them a day or two ahead before you'll be eating them.

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.

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.

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.

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.

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.

FORGET-ME-NOTS (FORGOTTEN COOKIES)

Steps:

• Preheat oven to 350 degrees. Line baking sheet with foil or parchment paper. Do not grease.
• Beat egg whites until stiff peaks form.
• Stir together salt and sugar then gradually beat into the beaten whites.
• Stir in vanilla and fold in the chocolate chips.
• Drop by mounded teaspoonfuls on the lined baking sheet and place in preheated oven. Immediately turn oven off. Let cookies dry over night. Resist peaking so as not to let out the heat.

ITALIAN LOVE KNOTS

Steps:

• Preheat oven to 350 F. Grease a baking sheet or line with parchment paper. Beat the butter until creamy. Add eggs, sugar and lemon extract and mix well. In a separate bowl combine flour and baking powder. Add flour mixture to the butter mixture, adding a very small amount of milk if the batter is too thick or dry. Mix batter until dough forms. Shape pieces of dough into a thin cigar shape, about 4 or 5 inches long, and then loop the dough into a knot shape. Place knot-shaped dough onto prepared baking sheet. Bake 8 to 10 minutes or until just barely golden (cookies should remain a very light color). Remove to wire racks to cool. Prepare Powdered Sugar Icing, but add a couple of tablespoons of milk (more or less, as needed), to get a thinner consistency, so you will have a thin coating. Coat cooled cookies with this glaze, and top with sprinkles while wet, if desired.

EASTER KNOT COOKIES

Steps:

• 1. Cream butter and sugar. Add the eggs, milk, anise, and vanilla.
• 2. Combine the sifted flour, baking powder, and salt. Add slowly to the wet mixture.
• 3. Grease cookie sheets. Roll dough into 1/2" logs and form into knots.
• 4. Place on prepared cookie sheets. Bake at 400 degrees for 8 minutes.
• 5. To make the butter icing, combine confectioners' sugar and butter. Add anise. Slowly add milk to the desired consistency. Add food coloring of your choice.
• 6. Dunk cooled cookies in icing.
• 7. Let dry completely.

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.