LOVE KNOT COOKIES
Provided by Buddy Valastro
Categories dessert
Time 1h
Yield 24 to 32 cookies
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper. Fit 2 more baking sheets with a wire rack.
- For the dough: In a stand mixer fitted with the paddle attachment, combine the granulated sugar, sour cream and vegetable oil on medium-low speed. Add the egg, vanilla extract and lemon oil and mix until combined. On low speed, add in the flour and baking powder and mix until a dough forms.
- Remove the dough from the bowl onto a clean work surface dusted with flour. Knead until the dough forms a smooth ball. Using a bench scraper, cut the dough in quarters. Working with one quarter at a time, roll the dough into a snake about 1-inch thick. Using the bench scraper, cut the snake into 8 even pieces. Take one of the smaller pieces and roll into a snake again so that it is approximately 6 inches long. Knot the dough and place the prepared baking sheets with parchment. Repeat this process with the rest of the dough.
- Bake the love knots for 10 to 12 minutes; they should turn a light golden brown on the bottom and double in size. Remove from the oven and let cool completely.
- For the glaze: While the cookies are cooling, put the powdered sugar into a large bowl. Add the milk a little at a time until you reach the proper consistency; you want the icing to coat a spoon. Once the proper consistency, add the vanilla extract and lemon zest.
- After the cookies have cooled completely, dip the entire cookie into the glaze. Hold the cookie over a bowl to allow excess glaze to run off and then place on the wire rack. Allow to dry for 30 seconds before sprinkling the tops with nonpareil sprinkles. Store the dried cookies in an airtight container to maintain freshness.
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Haram Fatima
[email protected]These cookies were a complete disaster! They were so hard I could barely bite into them. I ended up throwing them all away.
Md Nursalim
[email protected]I followed the recipe exactly, but my cookies didn't turn out as expected. They were too hard and the jam filling was too runny.
Cabdi rashiid Rashka
[email protected]The cookies were a bit dry, but the raspberry jam filling was good.
Mst Dina Akther
[email protected]These cookies were a bit too sweet for my taste, but they were still good.
Makaylababyyy10
[email protected]Will definitely make these again!
REWx SWAPER
[email protected]Delicious and festive!
Hamad ali
[email protected]These cookies were easy to make and turned out great! I love the combination of the sweet dough and the tart raspberry jam.
Salman Adil
[email protected]These cookies were a bit more work than I expected, but they were worth it! They're so pretty and unique. I love the way the dough is twisted to create the knot shape. The raspberry jam filling is also a nice touch.
Free Bird
[email protected]These cookies are so cute and festive! I love the way the dough is twisted to create the knot shape. They're also really delicious. The dough is soft and buttery, and the raspberry jam filling is tart and sweet.
Evelyn Vigil
[email protected]I've made these cookies several times now and they're always a crowd-pleaser. They're soft and chewy on the inside, with a crispy outer layer. The raspberry jam filling adds a nice touch of sweetness and tartness.
Ryan Handy
[email protected]These love knot cookies were a hit at my holiday party! They were so easy to make and turned out perfectly. I love the combination of the sweet and tart flavors.