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Italian Love Knots (Taralli)
These classic Italian biscuits can be shaped into an s, a knot, or a twist. I love to eat these plain, but you can top them with confectioners' icing
Ingredients
- 1/2 pound butter, softened
- 3/4 cup sugar
- 1/4 cup vegetable oil
- 4 eggs
- 1/2 teaspoon vanilla extract
- 2-1/2 cups flour
- 2 teaspoons baking powder
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Directions
- Preheat oven to 350 degrees F.
- In an electric mixer, cream butter and sugar until light. Add oil, eggs, and vanilla. Mix well.
- On low speed, add 2 cups of flour and baking powder. Mix just until blended. Turn dough out onto a lightly floured surface. Knead in remaining 1/2 cup of flour. Knead until the dough is soft but not sticky. Cover with plastic wrap and let dough rest at room temperature 15 to 20 minutes.
- Break off pieces of dough and roll on a lightly floured surface into small snakes, about 1/2 inch wide by 4 inches long. Twist or knot dough pieces, or shape into an s. Place on a parchment-lined cookie sheet, spacing each 2 inches apart.
- Bake 10 to 12 minutes or until edges begin to brown.
- Remove cookie sheet from the oven. Using a metal spatula, remove cookies from the sheet and place on a wire cooling rack. Cool completely.
- Frost, if desired, with confectioners icing. Store cookies in an airtight container.
Source: Sweet Maria's Cookie Jar
Author: Maria Bruscino Sanchez
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