Cookie Knots
Source of Recipe
My good Friend, Marie Polito
List of Ingredients
Sweet tender dough knots gently fried with hints of sugar and lemon zest. The escaping scents of lemon zest and the rare floral fragrance of saffron liqueur (Strega) makes these knots pleasantly appetizing. Decorate your cookie platter with these unusual yet festive cookie knots.
Tips: Allowing the dough to
settle for 10-15 minutes after kneading makes the dough cooperative and ensuring elasticity.
Servings: 8-10 Time: 1 hour
Ingredients:
3 cups of Bread Flour (sifted)
6 eggs
3/4 cup of sugar
3 tsp. of baking powder
1 Lemon zest & Lemon Juice
1 package of vanilla powder
3 tbl. of Crisco or 1 tbl. of olive oil
1/2 cup of milk
1 tbl. of Imported Italian Strega Liqueur (Saffron)
3 cups of light olive oil for frying
powdered sugar (confectionary sugar) to drizzle
Kneading the cookie dough
Knead the dough for 5 minutes until tender. Allow the dough to settle for 10-15 minutes. Roll out the dough and cut 1 inch strips - approximately 4 inches long Insert knife to create indenture (slot) - pull through to form knot design. You can also make the strips longer and tie like a knot. Flour a baking sheet and place down the prepared knots.
Frying the Knots
Heat oil in a large deep saucepan, begin to fry until golden for a 2 minutes. Remove - place on paper-lined tray to remove excess grease - sprinkle with powdered sugar when ready to serve.
Recipe
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