- Lemon Knots:
- 12 cups all-purpose flour, plus more for dusting
- 2 cups granulated sugar
- 12 teaspoons baking powder
- 12 tablespoons all-vegetable shortening, such as Crisco
- 1/2 cup 2-percent milk
- 2 teaspoons lemon extract
- 12 eggs
- 2 drops cinnamon oil
- 2 cups powdered sugar
- 1/4 cup milk or water
For the lemon knots: Combine the flour, granulated sugar and baking powder together in a bowl. Add the shortening and work it into the flour.
Add the milk, extract, eggs and cinnamon oil in a separate bowl. Mix well. Add the milk mixture to the flour mixture and work with your hands until combined. The dough will be sticky to the touch.
Preheat the oven to 375 degrees F.
Dust your hands with flour and roll a 5-inch rope-like log out of the dough. Make the dough log into a knot. Place the dough knot onto a cookie sheet. Repeat with the remaining dough. Bake until firm to the touch, about 6 minutes.
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy of Pinello Family, Rex Italian Foods