Love Knot Vegetables 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.

LOVE KNOTS

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.

LOVE KNOT VEGETABLES

Steps:

• Peel carrots; cut each end at a diagonal. In a large saucepan, bring 4 cups water to a boil; add carrots. Cover and cook for 10-12 minutes or until crisp-tender. Cool slightly. , Using a vegetable peeler, peel carrots into lengthwise strips; cut each 1/2 in. wide. Stack two strips together; loosely tie into a knot. Repeat to make five more carrot knots. Set knots and remaining strips aside. Cut zucchini ends at an angle. Using the peeler, peel zucchini into thin strips; cut each 1/2 in. wide. Bring remaining water to a boil; add zucchini strips. Cook for 2 minutes or just until tender. Make six zucchini knots, following the directions for carrot knots. , In a saucepan, combine the cornstarch, broth and oregano until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Add vegetable knots and strips; heat through. Place strips in a serving bowl; top with knots.

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.

ALMOND LOVE KNOTS

Steps:

• Blend all-purpose flour, almond flour, confectioners' sugar, and salt together in a food processor. Add butter; pulse until mixture resembles coarse crumbs. Add egg yolk, extracts, and ice water and pulse just until a smooth dough forms.
• Turn dough out onto a work surface, divide in half, form into disks, and dust each disk with flour. Wrap disks in plastic wrap and refrigerate until firm and cold, at least 1 hour to overnight.
• Preheat oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper.
• Roll 1 dough disk out onto a floured surface with a floured rolling pin to 1/8-inch thickness. Use a floured 1 1/2-inch round cookie cutter to cut dough into rounds. Cut out the center of each round with a 1/2-inch floured round cookie cutter to form rings. Repeat with remaining dough disk.
• Cut through side of 1 dough ring and slip it around another to intertwine rings, pressing cut pieces together to seal ring. Place interlocked rings on prepared baking sheets.
• Beat egg white until frothy. Gently brush each "love knot" with egg white and sprinkle with turbinado sugar. Bake in the center of the preheated oven until lightly browned on edges, 15 to 18 minutes. Carefully transfer cookies to a wire rack to cool 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.