Cookies with Clara

Clara is returning again this week for another recipe; this time it is cookies just in time for the holidays.  

Aunt Marilyn’s Soon to be Famous Lemon Knot Cookies

My granddaughter, Jessica, had tasted these cookies years ago when we made them in Arizona. She kept asking me each time I saw her when was I going to make her more lemon cookies! What is a grandma to do? I made her a batch and sent some photos to her dad. The next morning I received a call from Jessica, she had heard I made her cookies. She called to tell me she was on her way over to get them! I hope you enjoy Jessica’s cookies as much as she does.

MISE IN PLACE:

7 oz melted butter

8 oz sugar

1 oz corn syrup

1 oz lemon extract ( prefer NIELSEN-MASSEY brand)

5 whole eggs (around 9 oz)

1 ½ pound bread flour

1 ½ oz baking powder

Preheat oven to 400 degrees

Use paddle attachment on Kitchen Aid

In Kitchen Aid:

Put on paddle attachment, add melted butter, corn syrup , lemon extract and sugar and blend.

Add eggs to wet mixture. Then add dry ingredients (flour, baking powder).The mixture will be wet and sticky, add a ¼ cup more of additional flour as needed, we usually need an additional half cup. It is critical to make sure the dough is not too sticky or not too dry. Test dough by flouring your hand and rolling a bit between fingers trying to form the knot. Stretch the dough, it should be elastic.

Form dough into a square and let rest for a short time.

To roll the cookies:

Cut dough in thick strips and then cut into pieces the size of baby candy bar rectangles or a thumb.

Roll dough out to the size of a thick cigar. Form a knot with the dough

Place on a cookie sheet

Bake for 8 to 10 minutes ( we turned the cookies after 5 minutes.) will be slightly golden brown.

Allow to cool and then frost.

Icing:

Powdered Sugar 2 lbs.

Corn Syrup 2oz

Hot Water 4 ½ oz

Salt Dash

Lemon Extract 1 teaspoon

Using the Kitchen Aid with Paddle attachment:

Put the 2lbs of Powdered Sugar in the bowl. Mix the lemon extract and the corn syrup together .Slowly pour the liquids into the bowl. Use the hot water to help get all the lemon extract and corn syrup out of the measuring cup. Add the dash of salt and the rest of the hot water. Let the paddle stir the mixture till the icing is light, dipping consistency.

After the cookies have cooled. Place them on a rack with the cookie sheet underneath them. Put several of the cookies in the icing and coat completely. Place them on the rack and let them dry. Do NOT let the cookies touch each other! After the cookies are dry, turn them over.

ENJOY!!!

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