LOVE KNOT COOKIES
Provided by Buddy Valastro
Categories dessert
Time 1h
Yield 24 to 32 cookies
Number Of Ingredients 13
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.
EASTER KNOT COOKIES
Wow, we sure hope the Easter Bunny leaves some of these in our Easter basket! These cookies are not only cute, they're delicious too. The anise in these lends an Italian feel to the cookies. If you don't like anise, it can easily be replaced with almond extract. Buttery and rich, these Italian cookies are not overly sweet. The...
Provided by Lisa Cancilla
Categories Cookies
Time 55m
Number Of Ingredients 15
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.
ITALIAN EASTER KNOT COOKIES RECIPE
Make this Italian Easter cookies recipe a new addition to your holiday menu! Its unique knotted shape and sugary glaze will be an easy hit with the kids.
Provided by Recipes.net Team
Categories Cookies
Time 1h
Yield 48
Number Of Ingredients 9
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.
Nutrition Facts : Calories 108.00kcal, Carbohydrate 23.00g, Cholesterol 16.00mg, Fat 1.00g, Fiber 1.00g, Protein 2.00g, SaturatedFat 1.00g, ServingSize 48.00pieces, Sodium 40.00mg, Sugar 13.00g
ITALIAN KNOT COOKIES
These Italian knot cookies are soft, sweet, glazed Sicilian biscotti, from a recipe my great-grandmother gave me, not hard like traditional biscotti, not baked twice...These should be kept in an airtight container.
Provided by ROBBILYNNE
Categories World Cuisine Recipes European Italian
Time 45m
Yield 60
Number Of Ingredients 14
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.
Nutrition Facts : Calories 90.6 calories, Carbohydrate 12.8 g, Cholesterol 22.8 mg, Fat 3.6 g, Fiber 0.3 g, Protein 1.7 g, SaturatedFat 1.4 g, Sodium 53 mg, Sugar 5.4 g
GREEK HOLIDAY COOKIES
Koulourakia are a traditional treat in Greece, where they are usually made for Easter and other celebrations. I enjoy making these buttery, golden Greek cookies to keep me in touch with my heritage. -Nicole Moskou, New York, New York
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6-1/2 dozen.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 79 calories, Fat 4g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 53mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
ICED ITALIAN KNOT COOKIES
Christmas or Easter cookie.
Provided by Kim
Time 1h20m
Yield 48
Number Of Ingredients 14
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.
Nutrition Facts : Calories 101.4 calories, Carbohydrate 16.5 g, Cholesterol 19.3 mg, Fat 3.3 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 1.9 g, Sodium 72.5 mg, Sugar 8.3 g
More about "easter knot cookies recipes"
ITALIAN LOVE KNOT COOKIES - THE KITCHEN PREP BLOG
From thekitchenprepblog.com
ITALIAN EASTER COOKIES / UNCINETTI RECIPE - AN ITALIAN IN MY …
From anitalianinmykitchen.com
ITALIAN KNOT COOKIES - COOKING WITH NONNA
From cookingwithnonna.com
EASTER KNOT COOKIES - MEALPLANNERPRO.COM
From mealplannerpro.com
RECIPES FOR EASTER KNOT COOKIES WITH GROCERY LISTS AND NUTRITIONAL ...
From saymmm.com
EASTER KNOT COOKIES | RECIPE IN 2022 | KNOT COOKIES, DESSERT …
From pinterest.com
SWEETEN UP SPRINGS ARRIVAL WITH EASTER KNOT COOKIES
From recipesmanuals.com
EASTER COOKIE RECIPES
From allrecipes.com
PERFECT EASTER FAVORITE COOKIE "ANGINETTI KNOT COOKIES - YOUTUBE
From youtube.com
CHRISTMAS COOKIE TRAY IDEAS AND COOKIE RECIPES — SUGAR & CLOTH
From sugarandcloth.com
EASTER KNOT COOKIES RECIPE | SAY MMM
From saymmm.com
EASTER KNOT COOKIES - MASTERCOOK
From mastercook.com
RECIPE | KNOT COOKIES, EASTER DESSERTS RECIPES, FOOD
From pinterest.com
ITALIAN LOVE KNOT COOKIES | RECIPE | EASTER COOKIE RECIPES, KNOT ...
From pinterest.com
30 EASTER COOKIES RECIPES FOR A CHEERFUL SPRING
From thecreativeshour.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love