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Italian Lemon Knot Cookies Recipe

   
 

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     Italian Lemon Knot Cookies

Category   Desserts - Breads
Sub Category   None

Ingredients
5 c all-purpose, unbleached flour
5 tsp of baking powder
1 c sugar
3 eggs
3 sticks butter, melted and cooled
.75 c milk
1 oz. lemon extract
zest of 1 lemon
pinch of salt
 
Limoncello icing-
1.5 c powdered sugar
zest of 1 lemon
7 tbl limoncello
Regular icing-
1.5 c powdered sugar
.5 tsp lemon extract
7 tbl lemon juice
zest of 1 lemon

Instructions
1. In a small bowl whisk the flour, salt and baking powder. 2. In a large bowl, cream butter and sugar together until fluffy, add eggs one at a time, then the extract and zest.
3. Slowly add the dry ingredients to the wet mixture alternately with the milk. When everything is incorporated, chill dough for an hour or overnight.
Preheat the oven to 350 degrees. 4. Form knots by scooping dough with a 1.5 inch scoop and roll into 6 inch rope. Spiral the dough in a circle and tuck end underneath. 5. Bake on parchment covered cookie sheet for 18 to 20 minutes. Let cook completely on wire wrack.
6. Mix all ingredients for the icing and either dip or brush icing onto cookies. Let dry for an hour.
Serving Suggestions
Can bake and freeze. Ice when ready to eat.


Originally Submitted
3/9/2020





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