Crostoli Knot Cookies Food

CROSTOLI

Steps:

• In a food processor, combine butter, granulated sugar, and salt. Cover and process until smooth. Add milk, egg, egg yolk, rum, lemon peel, lemon juice, and orange peel. Cover and process until smooth. Scrape bowl. Add flour. Cover and pulse with several on/off turns until dough is smooth and thoroughly combined. Transfer dough to a lightly floured surface and knead, adding additional flour as needed until dough is soft but not sticky. Form dough into a ball and wrap in plastic wrap. Chill for at least 30 minutes or until dough is easy to handle. Or chill overnight and let dough stand at room temperature for 10 minutes before rolling.
• Divide dough into two portions. On a lightly floured surface, roll half of the dough into a 16-inch square, turning dough and adding flour to the work surface as needed. With a fluted cutter, cut the dough into 10 strips, about 11/2 inches wide. Cut strips in half crosswise to make 20 strips. Tie each strip with a knot in the center. Transfer dough knots to a baking sheet lined with waxed paper. Repeat with other dough portion.
• In a large saucepan or deep-fryer, heat oil to 350 degrees F. Fry eight dough knots at a time in the hot oil for 4 minutes or until crostoli are golden brown, turning halfway through cooking time. Drain on paper towels. Repeat with remaining dough knots. Cool completely. Sprinkle with powdered sugar before serving.
• Makes 40 servings
• Make-ahead tip: Freeze cooled crostoli the same day they are fried. Place in a resealable plastic freezer bag and freeze for up to 1 month. Sprinkle with powdered sugar before serving.

CROSTOLI - KNOT COOKIES

Steps:

• In a small mixing bowl cut butter into flour till it resembles small peas.
• Combine eggs, sugar, almond& orange extracts and salt.
• Stir into flour mixture.
• Turn onto a floured board,knead until smooth.
• Cover and let rest for 30 minutes.
• Divide dough into 2 equal parts.
• Roll each half into a 12X6 in rectangle.
• Cut into 6X3/4 inch strips.
• Carefully tie strips into knots.
• Fry a few at a time in deep fat (oil).
• (375 degrees) till golden brown (3minutes) flip once.
• Drain well.
• Cool and dust with powdered sugar.

FLORENTINE LOVE KNOT COOKIES

Steps:

• Put flour into a bowl and mix in the butter.
• Add the sugar, eggs, egg yolks, salt, lemon zest, and rum to the flour.
• Work the ingredients into dough.
• If the dough is too dry add a little water.
• Place the dough on a floured surface and knead well for 10 minutes.
• The dough should be smooth and shiny.
• Cover and allow to rest in a cool place for 1 hour.
• Heat at least 3-4" of oil to 350°F
• Divide the dough into fourths.
• On a floured surface roll out one quarter of the dough until it is thin (1/6") and cut into strips about 4" x 1/2".
• Tie each strip into a simple, loose knot.
• Fry the knots, 4 or 5 at a time, until puffed up and golden (about 1-2 minutes).
• Remove and drain on paper towels.
• Repeat with the rest of the dough.
• Before serving sprinkle with sifted confectioners sugar.

CROSTOLI PASTRIES

Steps:

• With an electric mixer on high speed, beat together salt, sugar, and eggs until very fluffy. Stir in evaporated milk, vanilla extract, and rum. Gradually mix in flour; knead well with dough hook until dough begins to blister, about 10 minutes. (If dough is still sticking to bowl after 5 minutes, mix in 2 tablespoons of additional flour, 1/2 tablespoon at a time.) Remove dough, and cover with plastic wrap; set aside 20 minutes.
• Pour oil into a deep fryer or Dutch oven to a depth of 2 inches, and heat over medium heat to 350 degrees F (175 degrees C).
• Separate dough into small portions. On a lightly floured surface, roll out dough portions until very thin. Cut into long, narrow strips (about 6 inches by 1 inch). With a sharp knife, make a slit in the center of each strip, and draw one end through the slit.
• Fry in hot oil until puffy, blistered, and very light golden brown, about 1 to 2 minutes. Remove to paper towels to cool. Sprinkle with confectioners' sugar. Store in an airtight container.