Italian Love Knot Cookies
Italian Love Knot Cookies! These tender cookies are also known as unicetti, taralli dolci, anginetti or simply Italian Easter or Christmas cookies. A fun treat to make and eat!
Servings: 2 dozen
Equipment
- Stand Mixer or Hand Mixer
- parchment paper or silicone baking mat
- Baking Pans
Ingredients
- 3 cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 4 tablespoons unsalted butter softened to room temperature
- ½ cup sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- 2 tablespoons lemon zest optional
For Icing
- 1½ cups confectioners’ sugar
- 2½ tablespoons milk or water
- ¼ teaspoon desired extract, such as almond, lemon, anise or vanilla
- nonpareils or sprinkles
Instructions
Make Cookie Dough
- In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
- In the bowl of a stand mixer, cream together butter and sugar until light and fluffy.
- Add one egg at a time, beating after each addition. After all the eggs have been added, scrape down the sides of the bowl with a spatula and beat the mixture once more to ensure everything is well-combined.
- Add vanilla extract and lemon juice. Add lemon zest if making lemon-flavored cookies. {Omit if you don't want them to taste like lemon.}
- With the mixer on low, slowly add the dry mixture to the wet mixture until everything is just combined. Do not overmix. You will have a soft, sticky dough. Cover the bowl and refrigerate for at least 1 hour.
- Meanwhile, preheat the oven to 350 degrees and prepare a baking pan by lining with parchment or a silicone baking mat.
Shape the Cookies
- When the dough is fully chilled, prepare your work station by lightly flouring to prevent the dough from sticking. Lightly flour your hands.
- Scoop out a ball of dough with a medium cookie scoop and roll it until it's smooth. {It should be a bit smaller than a golf ball.} Roll the ball into a rope, about 7 inches long.
- Carefully "tie" the dough into a knot. One end will poke up through the center. Place on the prepared baking sheet and continue with the rest of the dough until finished, leaving about 1½ inch between each cookie.
- Bake for 12-15 minutes until the cookies are puffed and lightly golden. Do not over-bake. {I like to check them at 10 minutes and see if the bottoms are getting too brown.} The cookies may crack a bit as they puff up during the baking process. That's ok! Remember they'll be covered with icing and sprinkles.
- Remove from the oven and allow them to cool before icing.
Make Icing
- In a small bowl, whisk together confectioners' sugar, milk and extract until the mixture is smooth. If the mixture seems too watery, add a bit more confectioners' sugar to thicken. If the mixture is too thick, add a milk ¼ teaspoon at a time until it thins out. I usually know it's the right consistency when drizzling the icing with a spoon, it disappears into itself within 1 second.
Ice Cookies
- When the cookies are cooled, dunk each one upside down into the icing, allowing the excess to drip off. Flip over and place on a cooling rack on a baking pan, allowing the icing to drip off.
- Add nonpareils or sprinkles while the icing is still wet. Allow the icing to set completely before packaging or serving.