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Article posted: 12/5/2012 6:04 AM

Italian Lemon Knots

4 cups flour

2 sticks butter flavored shortening

1 cup sugar

6 teaspoons baking powder

4 eggs

1 teaspoon vanilla extract

1 cup milk


3-4 pounds powdered sugar

2 lemons, zested

1 cup milk

Heat oven to 375 degrees. Lightly grease several baking sheets.

In a large bowl, combine flour, sugar and baking powder. Make a well in the center and with two knives or a pastry blender cut in the shortening until it resembles small peas. Make a well again and add the eggs, vanilla and milk; mix well with floured hands until dough forms.

Take about a tablespoon of dough and roll into a rope about 5 inches long, form into a knot and place on prepared pan. If dough is sticky, add a little more flour and let dough rest for a few minutes.

Bake about 12 at a time for 15-20 minutes. Baking time will depend on the size of the knots. Do not overbake or cookies will become dry.

For the frosting: In a stand mixer, combine powdered sugar and lemon zest; gradually add milk until thin enough to dip cookies. Beat well until combined. Add more milk as needed to frosting as it thickens while standing.

When cookies come out of the oven, immediately dip the whole cookie in frosting and set on wire rack to cool. Store in tightly covered tin. Cookies can also be frozen.

Makes six to seven dozen.

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