Italian Knot Cookie Recipe

Italian Knot Cookie Recipe

Italian Knot Cookie Recipe from H&P Artistry

Today’s Mouthwatering Monday recipe is an Italian Knot Cookie Recipe. I love these cookies because they are a mixture of cookie, biscuit, and breakfast roll. The Kiddo doesn’t like it as much because the dough is heavy on the egg and has an eggy flavor (Is eggy even a word? It is the word the Kiddo described the dough.) My great-grandmother was full Italian and made some of the most wonderful desserts. Her cooking is the thing I remember most about her. I grew up across the street from her and every time we visited she was making something sweet.  These cookies bring back all of those lovely Italian Great-Grandmother memories. I hope sharing this recipe sends some of that love and comfort to you.

Recipe:

Italian Knot Cookie Recipe from H&P Artistry

5 eggs

2 tbsp Baking Powder

1/3 c Sugar

1/2 c Crisco Butter Flavor

1 tsp Vanilla

Zest 1 Lemon

1/4 tsp Salt

Preheat Oven 350*

Italian Knot Cookie Recipe from H&P Artistry

Cream room temperature butter.
Add 5 eggs 1 at a time
Mix in the sugar, Crisco, and lemon zest. The batter will be a little lumpy.

Italian Knot Cookie Recipe from H&P Artistry

Mix in salt and sifted flour a little at a time. I added in 1/3 at a time.

Italian Knot Cookie Recipe from H&P ArtistryItalian Knot Cookie Recipe from H&P Artistry

The dough will be sticky.

Italian Knot Cookie Recipe from H&P Artistry

Roll the dough into balls. For large roll like cookies use 1 rounded tablespoon scoops of dough. For smaller cookies roll quarter sized balls. Use light flour or wet your fingers to keep the dough from sticking. Do not add a lot of flour or the cookies will dry out.

Italian Knot Cookie Recipe from H&P Artistry

Roll the ball in to a snake shape. There are three ways to form the cookies.

Option 1: Leave the cookies in a ball and place on cookie sheet.

Option 2:

Italian Knot Cookie Recipe from H&P Artistry

Tie the snakes into a knot by looping it around itself.

Option 3:

Italian Knot Cookie Recipe from H&P Artistry

Make a u shape with the snake and twist one side over the other.

Italian Knot Cookie Recipe from H&P Artistry

Twist is again and pinch the ends closed.

Italian Knot Cookie Recipe from H&P Artistry

Place the cookies 2 inches apart on parchment paper. Cook at 350* for 14 – 20 minutes.

Italian Knot Cookie Recipe from H&P Artistry

Let cool completely before dipping in glaze.

Glazing the Cookies

Strawberry Glaze

1 cup Powder Sugar

1/4 cup Water

4 tbsp Strawberry Sauce or Jam. Click here for the Strawberry Sauce Recipe Any flavor of jam will make a wonderful glaze

Italian Knot Cookie Recipe from H&P Artistry

In a sauce pan over medium low heat whisk in all of the ingredients together.

Italian Knot Cookie Recipe from H&P Artistry

Continue to whisk and allow the mixture to simmer and thicken.

Italian Knot Cookie Recipe from H&P Artistry

Let the mixture cool slightly before dipping.

Italian Knot Cookie Recipe from H&P Artistry

Dip the cookies top down into the glaze.

Italian Knot Cookie Recipe from H&P Artistry

Shake gently to remove excess glaze.

Italian Knot Cookie Recipe from H&P Artistry

Set the cookies on the cooling racks to let the glaze set up.

Italian Knot Cookie Recipe from H&P Artistry

You can also fill the rounded cookies with strawberry sauce or jam.

Do you have a favorite cookie? If so what is it?

 

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Wishing you Luck and Love

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Italian Knot Cookie Recipe from H&P Artistry
Italian Knot Cookie Recipe
Print Recipe
Servings Prep Time
24 large cookies 15 minutes
Cook Time Passive Time
25 minutes 10 minutes
Servings Prep Time
24 large cookies 15 minutes
Cook Time Passive Time
25 minutes 10 minutes
Italian Knot Cookie Recipe from H&P Artistry
Italian Knot Cookie Recipe
Print Recipe
Servings Prep Time
24 large cookies 15 minutes
Cook Time Passive Time
25 minutes 10 minutes
Servings Prep Time
24 large cookies 15 minutes
Cook Time Passive Time
25 minutes 10 minutes
Ingredients
Cookies
Strawberry Glaze
Servings: large cookies
Instructions
Cookies
  1. Pre heat over to 350* Line cookie sheets with parchment paper
  2. Cream room temperature butter. Add 5 eggs 1 at a time Mix in the sugar, Crisco, and lemon zest. The batter will be a little lumpy.
  3. Mix in salt and sifted flour a little at a time. The dough will be sticky.
  4. Roll the dough into balls. For large roll like cookies use 1 rounded tablespoon scoops of dough. For smaller cookies roll quarter sized balls. Use light flour or wet your fingers to keep the dough from sticking. Do not add a lot of flour or the cookies will dry out. Roll the ball in to a snake shape. There are three ways to form the cookies. Option 1: Leave the cookies in a ball and place on cookie sheet. Option 2: Tie the snakes into a knot by looping it around itself. Option 3: Make a u shape with the snake and twist one side over the other. Twist is again and pinch the ends closed.
  5. Place the cookies 2 inches apart on parchment paper. Cook at 350* for 14 - 20 minutes. Let cool completely before dipping in glaze.
Strawberry Glaze
  1. In a sauce pan over medium low heat whisk in all of the ingredients together.
  2. Continue to whisk and allow the mixture to simmer and thicken.
  3. Let the mixture cool slightly before dipping. Dip the cookies top down into the glaze. Shake gently to remove excess glaze.
  4. Set the cookies on the cooling racks to let the glaze set up. You can also fill the rounded cookies with strawberry sauce or jam.
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