Italian Lemon Knot Cookies Version 2 (Tarallucci

• Vegetarian

• Produce

  • 1 Lemon, Zest and juice of

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 4 cups All-purpose flour
  • 4 tsp Baking powder
  • 1 cup Granulated sugar
  • 1/8 tsp Salt
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 2/3 cup Vegetable oil

• Dairy

  • 1/4 cup Milk

Found on shelovesbiscotti.com

Description

Ingredients

• 4 cups all purpose flour
• 4 teaspoons baking powder
• ⅛ teaspoon salt
• 4 eggs
• 1 cup granulated sugar
• ⅔ cup vegetable oil
• ¼ cup milk
• 1 teaspoon vanilla extract
• zest and juice of 1 lemon

Directions

• In a medium mixing bowl, sift together flour, baking powder and salt. Set aside.
• In a large mixing bowl or the bowl of an electric mixer fitted with the whisk attachment, whisk the eggs until nice and frothy (about 3-4 minutes).
• Add sugar. Continue to whisk until well combined and slightly thickened..
• Add the oil, milk, extract, zest and juice of lemon. Combine well.
• Slowly add the flour mixture until well combined, dough will be soft.
• Preheat the oven to 350℉. Position rack to middle.
• Line 2 large baking sheets with parchment paper.
• Scoop dough with medium sized cookie scoop and drop on a floured surface.
• Roll into a 4 inch strand about ½ inch in diameter.
• Shape into a concentric circle.
• Place on parchment-lined baking sheets.
• Bake for 12-15 minutes or until bottoms are lightly browned.
• Transfer cookies to wire rack to cool.
• Glaze cookies before serving.