Florentine Love Knot Cookies Recipes

Steps:

• Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper. Fit 2 more baking sheets with a wire rack.
• For the dough: In a stand mixer fitted with the paddle attachment, combine the granulated sugar, sour cream and vegetable oil on medium-low speed. Add the egg, vanilla extract and lemon oil and mix until combined. On low speed, add in the flour and baking powder and mix until a dough forms.
• Remove the dough from the bowl onto a clean work surface dusted with flour. Knead until the dough forms a smooth ball. Using a bench scraper, cut the dough in quarters. Working with one quarter at a time, roll the dough into a snake about 1-inch thick. Using the bench scraper, cut the snake into 8 even pieces. Take one of the smaller pieces and roll into a snake again so that it is approximately 6 inches long. Knot the dough and place the prepared baking sheets with parchment. Repeat this process with the rest of the dough.
• Bake the love knots for 10 to 12 minutes; they should turn a light golden brown on the bottom and double in size. Remove from the oven and let cool completely.
• For the glaze: While the cookies are cooling, put the powdered sugar into a large bowl. Add the milk a little at a time until you reach the proper consistency; you want the icing to coat a spoon. Once the proper consistency, add the vanilla extract and lemon zest.
• After the cookies have cooled completely, dip the entire cookie into the glaze. Hold the cookie over a bowl to allow excess glaze to run off and then place on the wire rack. Allow to dry for 30 seconds before sprinkling the tops with nonpareil sprinkles. Store the dried cookies in an airtight container to maintain freshness.

Steps:

• Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
• Add the sugar, butter, cream and honey to a heavy-bottomed saucepan and bring to a boil over direct heat. Whisk until the sugar dissolves.
• Stir together the crushed almonds, flour, salt and orange zest in a large bowl, then pour into the sugar mixture and mix to combine. Allow the mixture to cool, stirring occasionally, about 30 minutes. (The batter can be chilled overnight if you have the time.)
• Invert a cast-iron skillet over direct heat and place a piece of foil on it. Spoon teaspoon-sized amounts of batter onto the skillet, pressing out so the almonds are distributed evenly. Move the skillet over indirect heat and bake until the cookies bubble and caramelize, about 3 minutes. Remove the skillet from the grill and place the foil on a cutting board to allow the cookies to cool faster.
• Once cool, gently peel the cookies off the foil and serve!
• (Alternatively, you can bake the cookies on aluminum foil-lined baking sheets in a 350 degrees F oven until they bubble and caramelize, 10 to 12 minutes.)

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line 2 cookie sheets with aluminum foil.
• Melt butter in a large saucepan. Remove from heat and mix in oats, sugar, flour, corn syrup, milk, vanilla, and salt until well combined. Drop by level teaspoonfuls 3 inches apart onto the prepared cookie sheets. Spread cookies out thin with a rubber spatula.
• Bake in the preheated oven until golden brown, 5 to 7 minutes. Cool on the cookie sheets.
• Meanwhile, place chocolate chips in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted and smooth, about 5 minutes.
• Peel foil from cookies. Spread melted chocolate on 1/2 of the cookies. Top with the remaining cookies.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone liner (such as Silpat®).
• Place almonds into the bowl of a food processor; alternate pulsing and running at full speed every few seconds until finely chopped and crumblike. Be careful not to go too far; you don't want them too fine and pasty.
• Combine butter, brown sugar, and honey in a saucepan over medium heat. Stir a few times and cook until melted and dissolved. Bring to a boil, then carefully remove from the heat.
• Add vanilla extract, salt, and flour, and whisk until smooth. Add chopped almonds and mix with a spatula until everything is combined.
• Drop eight uniformly sized, rounded spoonfuls of batter (each about 2 teaspoons, or 15 grams) onto the prepared sheet. Fine-tune the cookie shapes and make sure they are evenly spaced.
• Place in the center of the preheated oven and bake until golden brown and a bit darker around the outsides, 10 to 12 minutes, rotating the pan halfway through.
• Remove from the oven and slide the silicone liner off the baking sheet and directly onto the countertop. Allow to sit until cool and crisp, 3 to 5 minutes, then gently peel cookies off the liner. Repeat to bake remaining batches.
• Spread melted chocolate over the flat side of one cookie. Place a second cookie, flat-side down, on top to make a sandwich and press very gently to seal. Repeat to form remaining cookies. Let sit until chocolate has firmed up, about 30 minutes.

Steps:

• Preheat oven to 350 degrees F.
• In a food processor, pulse the pecans until they resemble fine crumbs. Be careful not to over grind and create a paste. In a small saucepan, melt the butter. Add the brown sugar and the corn syrup. Bring to boil. Remove from the heat and add the ground pecans, and flour. Mix well. Drop teaspoonfuls onto a greased cookie sheet. Bake for 5 to 8 minutes or until brown around the edges and lace-like in appearance. Remove from the oven and allow to cool for 5 minutes. Transfer to wire rack. Place chocolate chips in a small plastic bag. Immerse the bag into barely simmering water until the chips melt. Once the chips are melted, snip a small corner off the bag. Pipe a chocolate squiggle onto each cookie. Allow chocolate to harden before storing cookies.
• Copyright © 2004 Television Food Network, G.P., All Rights Reserved

Steps:

• Preheat oven to 375 degrees F. In a heavy saucepan, bring butter, sugar, honey, and cream to a rolling boil. Stir in almonds and oats and cook over medium heat for 3 to 4 minutes, or until batter thickens slightly and smells of toasted almonds. Take mixture off heat and let cool. Place 12 (2 1/2-inch) ring molds on a sheet pan lined with parchment or aluminum foil. Spray each ring liberally with non-stick spray. Spoon cooled batter into each ring mold (approximately 2 tablespoons). Bake for approximately 12 to 15 minutes or golden brown around the edges. Melt chocolate chips while allowing cookies to cool, and finish by dipping cookies in melted chocolate.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Cream sugar, butter, margarine, milk, vanilla extract, and almond extract together in a large bowl. Add eggs, 1 at a time, beating briefly after each addition.
• Combine flour, baking powder, and salt; add 1 cup at a time to the creamed mixture until a dough forms, using your hands if and when necessary. Turn out onto a floured board and knead briefly until smooth and a bit sticky, but not sticking to your hands. Set aside to rest for 5 minutes.
• Pull off small pieces of dough, 1 at a time, and roll into a rope. Gently place one end towards the middle, followed by the other end, in a way to slightly overlap each other. Repeat to form remaining cookies and place on the prepared cookie sheets.
• Bake in the preheated oven in batches until just turning a light brown on the bottom, 10 to 15 minutes. Remove to a wire rack and allow to cool slightly.
• Meanwhile mix confectioners sugar, milk, and lemon juice together in a small bowl to form a thin glaze. Dip warm cookies in the glaze and sprinkle with sugar or sprinkles. Let set on waxed paper or a cooling rack to dry.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease baking sheets with shortening and dust with flour.
• Stir cream and sugar together in a bowl. Stir in orange peel, flour, and almonds until combined. Drop batter in teaspoonfuls onto the prepared baking sheets, keeping each cookie well apart from each other.
• Bake in the preheated oven until golden brown, 10 to 15 minutes.
• Remove from the oven and let cool completely on a wire rack, about 30 minutes.
• Spread bottoms of cooled cookies with melted chocolate using a spatula, or spear cookies on a fork and dip bottoms into chocolate. Let dry, bottoms-up, on waxed paper.