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
ICED ITALIAN COOKIES
Posted by request, these pretty little cookies are very often served at holiday gatherings in many Italian American families. You may shape them any way you prefer, and change the flavoring of the icing slightly to suit your tastes. The original recipe came from one of my favorite community style cookbooks called "Preserving Our Italian Heritage" compiled by the Sons of Italy Florida Foundation. I combined several variations submitted by 5 different ladies, all of whom used the same basic cookie recipe but used slightly different methods in shaping and icing the cookies. The yield will vary depending upon how you shape your cookies.
Provided by HeatherFeather
Categories Dessert
Time 50m
Yield 1 batch cookies (amount will vary upon shape)
Number Of Ingredients 10
Steps:
- Cream butter and sugar until soft and creamy.
- Add eggs and vanilla, mixing well.
- Combine flour and baking powder, then blend into the butter mixture.
- Break off small, walnut sized pieces of dough and shape into bows, braids, knots,"s" shapes, or any shape you desire.
- Bake in a preheated oven at 375 F until lightly browned, about 15-20 minutes.
- Cool on wire racks,then ice as desired.
- Icing: Blend sugar and your choice of flavoring, adding milk slowly to form a soft, smooth icing (some ice the cookies while they are still warm, others wait until they are cooled).
- Sprinkle with colored sugar or confettini (tiny multi-colored sprinkles) before icing sets.
Nutrition Facts : Calories 5327.4, Fat 199.7, SaturatedFat 121.2, Cholesterol 864.3, Sodium 3975.9, Carbohydrate 804.9, Fiber 13.6, Sugar 411.8, Protein 67.2
ANGINETTI, ITALIAN LEMON KNOT COOKIES
A traditional Italian cookie served at holidays and special occasions.
Provided by Marie
Number Of Ingredients 10
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 LEMON KNOT COOKIES
These Italian knot cookies are traditionally made for weddings and at Christmas. You can vary the flavor to include your favorite and also use sprinkles that coordinate the time of year.
Provided by Brandi Rose
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 40
Number Of Ingredients 13
Steps:
- Combine flour, baking powder, baking soda, and salt in a bowl.
- Cream sugar, butter, and shortening together in a large bowl until light and fluffy. Add eggs. Beat in lemon extract. Add flour mixture gradually, beating well to combine. Wrap dough in waxed paper and refrigerate for 1 hour.
- Preheat the oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
- Place the dough on a lightly-floured surface. Break off golf ball-sized pieces of dough. Roll each piece into a rope about 7 inches long and 1/2 inch in diameter. Tie into a knot with one end poking up in the center. Place 1-inch apart on the prepared baking sheets.
- Bake in the preheated oven until lightly browned, 10 to 15 minutes.
- While cookies bake, combine confectioners' sugar, milk, and lemon extract in a bowl for icing until smooth.
- Transfer baked cookies to a wire rack to cool slightly, about 5 minutes. Spread icing evenly on top of the slightly warm cookies and add sprinkles.
Nutrition Facts : Calories 110.9 calories, Carbohydrate 16.1 g, Cholesterol 24.8 mg, Fat 4.3 g, Fiber 0.3 g, Protein 1.7 g, SaturatedFat 2 g, Sodium 89.7 mg, Sugar 8.7 g
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
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