Knot Cookies
Serves: 4
Jonathan Flatley
1 January 1970
Based on User reviews:
44
Spice
41
Sweetness
40
Sourness
40
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
3.333333 cups
All-Purpose Flour (plus additional for dusting)2 tsps
Baking Powder1 tsp
Salt1 cup
Granulated Sugar1 cup
Sour Cream3 large
Egg6 cups
Vegetable Oil (for frying)1.5 cups
Confectioners SugarDirections:
1
Whisk together flour, baking powder, and salt in a small bowl
2
Beat together butter and granulated sugar in a large bowl with an electric mixer at medium-high until pale and fluffy, about 2 minutes in a stand mixer or 4 minutes with a handheld, then beat in sour cream, eggs, and zest
3
Reduce speed to low and add flour mixture
4
Mix until just combined
5
Form into a 2-inch-diameter log
6
Set smooth rollers of pasta machine at widest setting
7
Cut log crosswise into quarters and keep 3 pieces covered with a kitchen towel (not terry cloth)
8
Flatten remaining piece of dough into a rectangle about 1/3 inch thick
9
Dust with flour
10
Feed through rollers
11
Fold in half crosswise and feed through rollers 8 more times, folding in half each time
12
Dust with flour if sticking
13
Turn dial to next (narrower) setting and feed dough through without folding
14
Continue to feed dough through without folding, making space between rollers narrower each time, until the second to last setting is used
15
Cut rolled-out dough into 5- by 2-inch rectangles
16
Make a 1-inch lengthwise slit in center of each rectangle
17
Pull one end of strip through slit, forming a loose knot
18
Transfer to a lightly floured baking sheet
19
Heat oil in a 5- to 6-quart heavy pot over moderately high heat until it registers 370°F on thermometer
20
Fry knots, 4 at a time, turning over once or twice, until golden, about 1 minute per batch
21
Transfer with a slotted spoon to paper towels to drain
22
Turn off heat under oil and roll out and form knots with remaining dough
23
Return oil to 370°F before frying rest of knots
24
Dust cooled cookies with confectioners sugar
25
Whisk together flour, baking powder, and salt in a small bowl
26
Beat together butter and granulated sugar in a large bowl with an electric mixer at medium-high until pale and fluffy, about 2 minutes in a stand mixer or 4 minutes with a handheld, then beat in sour cream, eggs, and zest
27
Reduce speed to low and add flour mixture
28
Mix until just combined
29
Form into a 2-inch-diameter log
30
Set smooth rollers of pasta machine at widest setting
31
Cut log crosswise into quarters and keep 3 pieces covered with a kitchen towel (not terry cloth)
32
Flatten remaining piece of dough into a rectangle about 1/3 inch thick
33
Dust with flour
34
Feed through rollers
35
Fold in half crosswise and feed through rollers 8 more times, folding in half each time
36
Dust with flour if sticking
37
Turn dial to next (narrower) setting and feed dough through without folding
38
Continue to feed dough through without folding, making space between rollers narrower each time, until the second to last setting is used
39
Cut rolled-out dough into 5- by 2-inch rectangles
40
Make a 1-inch lengthwise slit in center of each rectangle
41
Pull one end of strip through slit, forming a loose knot
42
Transfer to a lightly floured baking sheet
43
Heat oil in a 5- to 6-quart heavy pot over moderately high heat until it registers 370°F on thermometer
44
Fry knots, 4 at a time, turning over once or twice, until golden, about 1 minute per batch
45
Transfer with a slotted spoon to paper towels to drain
46
Turn off heat under oil and roll out and form knots with remaining dough
47
Return oil to 370°F before frying rest of knots
48
Dust cooled cookies with confectioners sugar