Thursday, July 2, 2020
From Mary Pascale:
Whenever I make a batch of Pop's cookies I always think of him showing me the recipe, he really enjoyed making them. So make a batch and think of Pop
Ingredients
3 cups flour
3 teaspoons baking powder
1/2 cup oil or 6 tablespoons unsalted butter softened to room temperature
½ cup sugar
3 eggs
2 tablespoons orange or lemon juice
2 tablespoons lemon zest optional
For Icing:
½ cups confectioners’ sugar
2½ tablespoons milk or water
1/4 teaspoon desired extract, such as almond, lemon, anise or vanilla
nonpareils or sprinkles
Make Cookie Dough
In a medium bowl, whisk together flour, baking powder. Set aside.
In the bowl mix together the oil and sugar (POPS)or with a stand mixer, cream together butter and sugar until light and fluffy.
Add one egg at a time, beating after each addition. After all the eggs have been added, scrape down the sides of the bowl with a spatula and beat the mixture once more to ensure everything is well-combined.
Add orange juice or lemon, Add lemon zest if making lemon-flavored cookies. {Omit if you don't want them to taste like lemon.}
With the mixer on low, slowly add the dry mixture to the wet mixture until everything is just combined. Do not overmix. You will have a soft, sticky dough. Cover the bowl and refrigerate for at least 1 hour.
Meanwhile, preheat the oven to 350 degrees and prepare a baking pan by lining with parchment or a silicone baking mat.
Shape the Cookies
When the dough is fully chilled, prepare your work station by lightly flouring to prevent the dough from sticking. Lightly flour your hands.
Scoop out a ball of dough with a medium cookie scoop and roll it until it's smooth. {It should be a bit smaller than a golf ball.} Roll the ball into a rope, about 7 inches long.
Carefully "tie" the dough into a knot. One end will poke up through the center. Place on the prepared baking sheet and continue with the rest of the dough until finished, leaving about 1½ inch between each cookie.
Bake for 12-15 minutes until the cookies are puffed and lightly golden. Do not over-bake. {I like to check them at 10 minutes and see if the bottoms are getting too brown.} The cookies may crack a bit as they puff up during the baking process. That's ok! Remember they'll be covered with icing and if desired sprinkles .
Remove from the oven and allow them to cool before icing.
Make Icing
In a small bowl, whisk together confectioners' sugar, milk and extract until the mixture is smooth. If the mixture seems too watery, add a bit more confectioners' sugar to thicken. If the mixture is too thick, add a milk 1/4 teaspoon at a time until it thins out. I usually know it's the right consistency when drizzling the icing with a spoon, it disappears into itself within 1 second.
Ice Cookies
When the cookies are cooled, dunk each one upside down into the icing, allowing the excess to drip off. Flip over and place on a cooling rack on a baking pan, allowing the icing to drip off.
Add nonpareils or sprinkles while the icing is still wet. Allow the icing to set completely before packaging or serving.
If you would like some tutorials on how to form the knot, I found a variation on "thekitchenprepblog.com
