How to Make Lina’s Love Knot Cookies

Directions

• Combine butter, shortening and sugar, beat 1-2 minutes until well combined and a little fluffy. Add eggs one at a time, beating well after each addition.
• Add in the Lina’s, lemon juice and lemon zest mixing until well combined. Stir in the baking powder and add flour in thirds, beating and scraping after each addition.
• Refrigerate for at least 45 minutes before shaping, this will make dough easier to handle.
• Measure out ¾ ounce dough balls and roll out to 6” long and they will be approx. ½ diameter. Note: I find weighing the dough helps keep cookies consistent in size and therefore cook more evenly. If not, a 1-1/4” ball of dough is approximately ¾ ounces.
• Line cookie sheets with parchment paper.
• Shape cookies by taking one end and standing up a little to form the top “knot” (1/2” or so) and wrap the cookie dough around the knot in pinwheel fashion. When done, tuck the other end on top next to the original “knot” to hold it in place.
• Bake for 12-15 mins depending on your oven. Check at the 12 min mark to avoid overcooking, these will brown quickly once they get to that point.
• for the Glaze
• Mix sifted confectioners sugar with Lina’s Crema di Limoncello to make glaze. Start with 2/3 cup sugar and add 2 Tablespoons Lina’s, mix well with a spoon. Then add Lina’s in drops to adjust and thin as needed for desired glaze consistency. NOTE: I like thin glaze but you can adjust to your taste. The glaze will start to firm up so you may need to add more Lina’s to thin out.
• Turn taralli upside down and twirl gently in glaze, let excess drip off and put on a cooling rack with cookie sheet underneath to catch drips. Alternatively you can brush on glaze with a pastry brush.
• Decorate
• Glaze dries quickly so be ready to add colored or white nonpareils, lemon zest, etc for garnish as soon as they are dipped.
• When the glaze is dry and firm, store in a container with a lid.