KNOT COOKIES

Knot Cookies image

Categories Cookies Egg Dessert Fry Christmas Kid-Friendly Sour Cream Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Makes about 4 dozen cookies

Number Of Ingredients 12

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Ingredients

3 1/3 cups all-purpose flour plus additional for dusting
2 teaspoons baking powder
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1/3 cup granulated sugar
1/4 cup sour cream
3 large eggs
1/2 teaspoon grated fresh lemon zest
6 cups vegetable oil for frying
1 1/2 cups confectioners sugar
Special Equipment
a pasta machine; a deep-fat thermometer

Steps:

Whisk together flour, baking powder, and salt in a small bowl.
Beat together butter and granulated sugar in a large bowl with an electric mixer at medium-high until pale and fluffy, about 2 minutes in a stand mixer or 4 minutes with a handheld, then beat in sour cream, eggs, and zest. Reduce speed to low and add flour mixture. Mix until just combined. Form into a 2-inch-diameter log.
Set smooth rollers of pasta machine at widest setting. Cut log crosswise into quarters and keep 3 pieces covered with a kitchen towel (not terry cloth). Flatten remaining piece of dough into a rectangle about 1/3 inch thick. Dust with flour. Feed through rollers. Fold in half crosswise and feed through rollers 8 more times, folding in half each time. Dust with flour if sticking.
Turn dial to next (narrower) setting and feed dough through without folding. Continue to feed dough through without folding, making space between rollers narrower each time, until the second to last setting is used.
Cut rolled-out dough into 5- by 2-inch rectangles. Make a 1-inch lengthwise slit in center of each rectangle. Pull one end of strip through slit, forming a loose knot. Transfer to a lightly floured baking sheet.
Heat oil in a 5- to 6-quart heavy pot over moderately high heat until it registers 370°F on thermometer. Fry knots, 4 at a time, turning over once or twice, until golden, about 1 minute per batch. Transfer with a slotted spoon to paper towels to drain.
Turn off heat under oil and roll out and form knots with remaining dough. Return oil to 370°F before frying rest of knots.
Dust cooled cookies with confectioners sugar.

Hazel Cox

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These cookies are a bit too sweet for my taste, but they're still good.

Udith Nirwan

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I'm not a huge fan of cinnamon, but these cookies were still delicious. The buttery flavor really shines through.

Tharwa Titus

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These cookies are the perfect combination of sweet and savory. I love the buttery flavor and the hint of cinnamon.

Dominick Zamora

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I've made these cookies several times and they always turn out perfect. They're my go-to recipe for a quick and easy treat.

iKSA

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I made these cookies for a bake sale and they were a huge success! Everyone loved them.

legendary Hamza hyderabadi

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These cookies are so addictive! I can't stop eating them.

Jennifer Reagan

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I love the simplicity of this recipe. The cookies are delicious and they're perfect for any occasion.

lily perkins

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These cookies were easy to make and turned out great! I used a cookie press to make them and they came out looking very professional.

Rohay Ama

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I made these cookies for my family and they loved them! The cookies are soft and chewy, with a delicious flavor. I will definitely be making these again.