Serves: 40
Total Calories: 103
1 Sift together the flour and baking powder onto a piece of wax paper.
2 In a large bowl, with an electric mixer at medium speed, beat the sugar and shortening until light and fluffy, about 2 minutes. Beat in the eggs one at a time until well blended. Stir in the milk, lemon juice, and zest. Scrape the sides of the bowl. Stir in the dry ingredients until smooth, about 2 minutes. Cover with plastic wrap and refrigerate at least 1 hour.
3 Preheat the oven to 350°F. Have ready 2 large baking sheets. Pinch off a piece of dough the size of a golf ball. Lightly roll the dough into a 6-inch rope. Tie the rope into a knot. Place the knot on an ungreased baking sheet. Continue making the knots and placing them about 1 inch apart on the sheets.
4 Bake the cookies 12 minutes or until firm when pressed on top but not browned. Have ready 2 wire cooling racks.
5 Transfer the baking sheets to the racks. Let the cookies cool 5 minutes on the baking sheets, then transfer them to the wire racks to cool completely.
6 Combine the confectioner's sugar, lemon juice, and zest in a large bowl. Add milk 1 teaspoon at a time and stir until the mixture forms a thin icing with the consistency of heavy cream.
7 Dip the tops of the cookies in the icing. Place them on a rack until the icing is hardened. Store in airtight containers up to 3 days.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Lemon Knots recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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