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Italian Love Knots

Updated on November 27, 2017
Italian Love Knots iced with sprinkles
Italian Love Knots iced with sprinkles
Knots on pan ready for oven
Knots on pan ready for oven
Baked knots ready for eating or icing
Baked knots ready for eating or icing

This was my husband's all time favorite cookie. He liked them best when they were not iced but he ate them any way he could get them. These cookies need to be the right consistency to do the knot loop but the result is well worth the trial and error it will take to make these right.

Ingredients

6 eggs beaten well
1/2 cup sugar
1/2 cup margarine or butter
3 cups flour
1 tablespoon baking powder
1/2 cup milk (scant)
1/2 teaspoon salt

How To Mix and Bake


Beat sugar, eggs and butter well.
Add flour, baking powder and salt. Mix well.
If the mixture is stiff add milk; if not, no milk.

With your hands, roll out a small bit of the dough about the size of a walnut into a string effect.
Form a loop and pull one end through the loop.
Place on a cookie sheet about 1/2 inch apart.
Bake at 375° until slightly brown (about 15 to 17 minutes)


Remove cookies to a cookie rack to cool.
When cooled, store in an air-tight container. You can place a piece of apple in the container to keep them from getting hard.

Icing

This cookie may be eaten plain or with a simple powdered sugar, milk and vanilla (you may use other flavorings and food colorings) icing spread thin over the cookie. Again Orange Flavoring was Nunny's favorite.Alternatives In a hurry and don't feel like rolling them out and looping them, then just drop 1/2 teaspoon onto a cookies sheet about 1/2 inch apart.

Because of the basic ingredients, this cookie is especially good for all you grandmothers out there to give to those hungrey grandchildren when they come over.

Knots bought at Labriola's Italian Store
Knots bought at Labriola's Italian Store

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