Meyer Lemon Knots
The holidays are filled with heavy foods. I don't know about you, but it's my excuse to indulge on decadent foods filled with butter, cream and sugar. I can't even tell you how many cookies I ate in the past 3 weeks. It's almost embarrassing.... almost. I say it's all for the blog, but really, who wouldn’t want to eat trays and trays of rainbow and anisette cookie? But now that we're heading towards the New Year, I'm going to try to lighten up the flavors with a bright hit of lemon. Meyer lemons started to pop up in my market, so of course my first thought was Meyer lemon knots!
Using a traditional Italian cookie recipe, I switched it up with the sweeter, milder Meyer lemon. This recipe uses oil instead of butter or shortening, so I'm going to say they taste a bit lighter also. Plus the bright lemon flavor in the cookie and glaze makes them irresistible.
The dough is made mostly of egg, which makes it a bit wet and sticky. Once mixed, it is left to rest for 15 minutes to help make the shaping process easier. On a floured bench, turn the dough out and divide into golf ball sized pieces. Each piece gets rolled out into a long snake. Create a loop with the snake and pull one end through the loop, creating a knot shape. Place this on a parchment lined cookie sheet and repeat with the rest of the dough.
Bake these for 15-17 minutes until light golden brown around the edges. Place on wire racks to cool and prepare the glaze. Mix the Powdered sugar with either more Meyer lemon juice or regular lemon juice if you want more a a zing. Dip the cooled cookies top down into the glaze and shake off the excess. Place back on the wire racks to allow the glaze to harden.
Great with a cup of coffee or glass of milk. These light and bright Meyer Lemon knots are great for that post holiday dessert! Give this a try and follow me on Instagram and Facebook for more fun recipes!
Meyer Lemon Knots
*Adapted from Maria's Italian Kitchen
For the Cookie:
- 3 cups all purpose flour
- 2 teaspoons baking powder
- pinch of salt
- 3 large eggs
- ¾ cups granulated sugar
- ⅔ cup canola or vegetable oil
- 1 teaspoon pure vanilla extract
- 2 tablespoons Meyer lemon zest
- 4 tablespoons Meyer lemon juice
For the glaze
- 2½ cups icing sugar
- 6 tablespoons lemon juice
- Preheat oven to 350 degrees F.
- Line 2 baking sheets with parchment paper.
- In a medium sized bowl, whisk together the flour, baking powder and salt and set aside.
- With a stand mixer or hand held mixer, beat the eggs and sugar together for about 1 minute.
- Add the oil, vanilla extract, the lemon zest, lemon juice and mix until combined.
- Mix in the flour mixture beating for 1 minute til the dough is thoroughly combined.
- The dough should be soft and pliable at this time.
- Cover with plastic wrap and let the dough rest for 15 minutes. (this will make it easier to roll)
- Turn the dough out onto a floured surface.
- Starting with a golf ball sized piece of dough, roll it out into a log about 6 inches long.
- Twist the dough to form a loop inserting one end through the loop while forming a knot.
- Place on prepared cookie sheet.
- Repeat with remaining dough.
- Bake for 15 to 17 minutes. Or until the cookies edges are slightly brown, the the cookies themselves are still light.
- Cool on a wire rack.
- Make the Glaze by whisking together the icing sugar and lemon juice.
- Dip cookies tops, one at at time into the glaze.
- Place cookies back on the wire rack to allow the glaze to set.