Back in November, I promised you an update to these very special cookies. I would like to introduce you to Italian Lemon Knot Cookies version 2.
The lemon knot cookies I made in November were fantastic, but I kept thinking that they had the potential to be so much better – and lo! Version 2!
I played with the ratios of ingredients a little bit. I think you will agree with me when I say that these tiny adjustments HUGELY change the appearance.
These cookies are very pale before they get glazed …
Doesn’t it look like a totally different cookie?
These lemon cookies have a really soft texture …
What do you think?
ORIGINS OF THE RECIPE FOR Italian Lemon Knot Cookies version 2:
Since this is the second version of these Italian Lemon Knot Cookies, you may already know that the original recipe was my Mom’s. You can read a little more about the original recipe by clicking on this link: Italian Lemon Knot Cookies.
If you like lemon cookies, I have Another Simple Italian Lemon Cookie Recipe that I think you are going to love. This one can be shaped into a twist!
I hope you like both recipes! Enjoy!!!
- 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
- 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.
Thanks for dropping by.
Ciao for now!
Maria 🙂
I’m so glad I came across this recipe! I’ve been searching for a lemon knot that my grandmother used to make (unfortunately no written recipe). I’m really looking forward to making these to surprise my dad.
Hi Kathy, I know exactly what you mean…that’s why I started this blog. Hope the recipe meets your expectations. Thanks for the comment 🙂
Hi got a question……….. can I use butter instead of oil?
Hi Grace, there are a lot of lemon knot cookie recipes that will use butter…you might have to tweak the amounts a little, but it should result in a richer, more dense cookie. I grew up with this version of the recipe. Would love to hear about your results. Thanks so much for the comment 🙂
Why is it so difficult to find a recipe when shown. GREAT pictures but try and find the recipe I would need the FBI.. I saw a desert looking like a ravioli and I am exhausted in trying to find the darn recipe. You would think tapping the picture would bring you to the recipe. >>>>>but low and behold no way can I find the recipe.
WHAT IS THE SECRET ?????
Grace
Hi Grace,
I know what you mean. I also find it frustrating when I cannot find the recipe linked to a beautiful picture. I don’t think there is a secret…I think that certain individuals are using pictures that are not their own 🙁 This would make it very difficult to trace back to the source. I also find that there are links to websites that don’t exist anymore…
Do you have any other information on the ravioli? ( the kind of filling, etc…)
maria 🙂
Can’t wait to try this, thank you!
Hi Donna, these are one of my favorite cookies. Thank-you for taking the time to comment 🙂
Hi,
I’ve just tried this receipe, and my only regret is to not have tried the previous one first: those actually taste even better than they look!
I’ve been reading this blog for a while just because it’s just very nice to spend time in your kitchen!
Now, thanks to your receipes, and the unique way you have tell them, I think I can bake, probably cook, enjoy it a lot, and be proud of the result!
Thank you very much,
Keep on the beautiful work! 🙂
Hi Olivier!
Thank-you so much for your kind words 🙂 In this second version, I tried to make the cookie a little “lighter” in taste. My goal for the blog is really to share how much fun it can be to bake and cook…and of course to share the wonderful food you make with your family and friends!
Thank-you so much for taking the time to comment.
maria 🙂
Hi again another question. How did you make it lighter. I compared both recipes and they seem to be identical.
HELP going crazy trying to find the difference
Love you website and THANKS
Grace
Hi Grace,
My mom’s original recipe had more liquid (1 cup of oil and 1 cup of milk). When I first tried to make the original recipe, the results were okay (in my opinion), but they never turned out as light when I compared them to my mom’s. I do not know if my mom modified the recipe, but never updated her written recipe…hence I kept reducing the amounts of oil and milk…end result:two versions. ( I won’t tell you how many times I’ve made this recipe!) Nevertheless, I updated both versions on my site, as I felt the recipe in version 2 was closer to my mom’s…the end result being that the final product was “lighter”. As a dietitian of Italian origin, I am always trying to adapt recipes so that they are true to the original source, without the added sugar and saturated fat. (that’s why I prefer to use a vegetable or olive oil to a butter).
Sorry if I caused you any trouble.
Thanks for taking the time to comment 🙂
Hi Maria (born of Italian descent also)
Thank you very much for such a quick reply I guess I never did see the original recipe, guess that’s why I could not find the difference.
Thanks again
Grace
My pleasure Grace 🙂 Have a great week-end!
Maria, strange but can’t get the copy of the actual picture but the heading has your name
Sharing simple recipes with family and friends. bit.ly/nutellaroll
Don’t let this drive you crazy,, who knows it might come up someday. Oh BTW there were a few more pictures on this page of other deserts
Grace
Hi Grace,
Think I might be able to solve this mystery 🙂
The link you shared with me is on my instagram. Yesterday, was Nutella day and I posted a recipe for a simple braided nutella bread. I don’t understand why the link doesn’t work…but at least you know where to find the recipe. Thanks for letting me know…
I’ll try to copy and paste. They just look soooo good.
will let you know soon
Grace
hi Grace, on version 2 you did not refrigerate dough for 1 hr? It is not mentioned
Hi Teresa,
Yes that is correct. I found that the original dough was very soft and harder to work with… that’s why I would refrigerate it. In this version, I do not feel it is necessary. However, you can put it in the fridge… it will definitely make the dough easier to work with.
I think this is a great comment and I will put a note on the recipe. Thanks so much for dropping by 🙂
Hi, this recipe looks great and I want to try it within the next couple weeks. But I am wondering why you have
1 tsp. vanilla extract listed twice under the ingredients list ?
Is this a mistake ?
Thank you for pointing that out Debra. Recipe has been updated. Thanks for your comment 🙂
I put the dough in a plastic bag and cut off the tip, it was super easy to form the cookie!
I have always made my mother-in-law’s recipe for the past 42 years
However, I would like to try your recipe because it looks like what we buy in Italian pastries and I like those because they are cake like. Can you please let me know, asap, if I can make them and freeze them without the glaze. Also, can I make these and put in a tin 2 weeks before Christmas and will they still be fresh?
Yes, you can definitely freeze them. Because they are cake like, they will not keep well for 2 weeks in a tin. I will usually make them, freeze them and when I need them, thaw and glaze them. Appreciate your comment 🙂
Can you use whole wheat flour? Thanks!
Hi Colleen, to be honest I’ve never made these cookies with whole wheat flour. If you end up trying it, be sure to let me know how it goes!
Happy Holidays 🙂
Well, I made the mix with half all purpose and half whole wheat. Its just what I had here. Lol. Its definitely weird bc the dough isn’t the typical whitish. My girls are already like this isnt like grandmas recipe. Lol. #momfail
Let you know. 🙂
That’s hysterical! Reminds me of my own children, ha. Kudos to you for trying it out – and who knows, it might taste good in the end! Good luck!
Ok well lets call them hearty lemon cookies. Lol. Making a regular batch today. 🙂 but really put that icing on anythinh and I would eat it!
lol… Happy holidays Colleen ♥
Let me first say, these are delicious! I did refrigerate the dough for several hours and it helped working with it. My only “complaint” is these are not tarallucci. I made them for my Italian boyfriend as a surprise because he said they were his favorite from home…. although he liked them, he said they aren’t even close to a tarallucci. Taralluccis do not have icing or a lemon flavor. Again, delicious recipe, but misleading name.
Thanks for trying out the recipe! I’m very glad you enjoyed it – it’s one of my favorites! The thing to remember about Italian cooking is that it’s very regional: two completely different desserts from different regions may have the same name, and two completely identical desserts from different regions may have different names! That can lead to lots of miscommunication, and I’m sorry that that was the case here. Regardless, I’m glad you thought the cookies were tasty. Happy holidays!
Hi all, if I make these tonight and place them in an airtight container how long will they last? today is Tuesday and im hoping til Sunday?
Hi Kayla, I prefer to serve these cookies within 24 hours of them being made. When this is not possible, I will freeze the cookies (without the icing) making sure to properly separate the layers of cookies with parchment or wax paper, in an airtight container. I will then thaw and ice the cookies when I need them. You might be okay for a couple of days, but I am afraid the cookies might taste a bit stale until Sunday. Appreciate your comment. Happy Holidays 🙂
Hi, I am making this recipe (revised version) with my mom now but the batter is so wet. It is not dough, it looks like pizzelle batter. We have already added another half cup of flour. The lemon was standard size. Ugh. I don’t know what went wrong.
Hi Kristin, I am sorry to hear… hard to say what went wrong… perhaps placing the dough in the fridge will make it easier to work with. Adding extra flour should help firm up the batter. Did it help?
My mother-in-law used yeast and baking powder in her version of this (we make truck loads of these at Christmas). Using yeast allows me to decrease the sodium content of the cookies by LOTS and the texture and height look identical to these!
That’s very interesting Gail. I’ve never heard of anyone using yeast for these little cookies. Appreciate your comment. Thanks for dropping by 🙂