Recipe courtesy of Pinello Family
Lemon Knots
- Level: Easy
- Yield: 2 dozen
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 424
- Total Fat
- 9
- Saturated Fat
- 2
- Carbohydrates
- 75
- Dietary Fiber
- 2
- Sugar
- 27
- Protein
- 9
- Cholesterol
- 81
- Sodium
- 217
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
Ingredients
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
Glaze:
2 cups powdered sugar
1/4 cup milk or water
Directions
- 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.
- For the glaze: Combine the powdered sugar and milk and use to glaze the lemon knots.