Lemon Knot Cookies
Lemon Knot Cookies
Lemon knot cookies are the perfect citrus-y bite as a break from all those rich Christmas cookies and chocolates! With a sweet limoncello glaze to balance the tart, they're a great addition to any cookie platter.
Ingredients
Directions
Preheat the oven to 350°F. Slightly grease a cookie sheet, or line it with parchment.
In a medium bowl, combine the flour and baking powder and mix to combine.
In a large bowl, beat together oil, cream cheese and sugar in a standing or hand-held mixer until translucent and creamy. Beat in the lemon zest. Add in the eggs and the vanilla and beat until well fully incorporated and smooth.
Slowly add the dry ingredients into the wet. You may have to add more flour if it's an especially humid day. The dough should come together easily and not be too sticky. You need to be able to roll the dough and tie it into knots.
With lightly floured hands, pinch off approximately 1 heaping tablespoon of dough right out of the bowl. Roll the dough between the palms of your hands to form a long piece, about 5” long and ½ inch thick. Tie the dough into a simple knot and place about 1½" apart on the prepared baking sheet.
Bake in the oven for 6-8 minutes, until they are light golden in color and the bottoms are beginning to turn golden brown.
Remove from the oven and let cool.
Measure the confectioners sugar into a small bowl. Pour the Limoncello and lemon juice over the confectioners sugar and whisk together until combined. You don't want this mixture to be too runny - it will zoom right off your cookie! If you need to thicken it, just add more confectioners sugar. If you need to go a little thinner, add a touch of water (you don't want to overwhelm your cookie eaters with Limoncello at this point).
Dip the tops of the cookies into the glaze letting excess drip off. Decorate with the multicolored sprinkles.
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Ingredients
Directions
Preheat the oven to 350°F. Slightly grease a cookie sheet, or line it with parchment.
In a medium bowl, combine the flour and baking powder and mix to combine.
In a large bowl, beat together oil, cream cheese and sugar in a standing or hand-held mixer until translucent and creamy. Beat in the lemon zest. Add in the eggs and the vanilla and beat until well fully incorporated and smooth.
Slowly add the dry ingredients into the wet. You may have to add more flour if it's an especially humid day. The dough should come together easily and not be too sticky. You need to be able to roll the dough and tie it into knots.
With lightly floured hands, pinch off approximately 1 heaping tablespoon of dough right out of the bowl. Roll the dough between the palms of your hands to form a long piece, about 5” long and ½ inch thick. Tie the dough into a simple knot and place about 1½" apart on the prepared baking sheet.
Bake in the oven for 6-8 minutes, until they are light golden in color and the bottoms are beginning to turn golden brown.
Remove from the oven and let cool.
Measure the confectioners sugar into a small bowl. Pour the Limoncello and lemon juice over the confectioners sugar and whisk together until combined. You don't want this mixture to be too runny - it will zoom right off your cookie! If you need to thicken it, just add more confectioners sugar. If you need to go a little thinner, add a touch of water (you don't want to overwhelm your cookie eaters with Limoncello at this point).
Dip the tops of the cookies into the glaze letting excess drip off. Decorate with the multicolored sprinkles.
