Recipe courtesy of Pinello Family

Lemon Knots

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  • Level: Easy
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 2 dozen
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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


  1. 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.
  2. 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.
  3. Preheat the oven to 375 degrees F.
  4. 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.
  5. For the glaze: Combine the powdered sugar and milk and use to glaze the lemon knots.