Italian Lemon Knots

COOKING TIME: 15 minutes


  • 1 1/2 cups sugar
  • 5 eggs beaten
  • 2 tbsp baking powder
  • 2 sticks margarine (melted and cooked)
  • 1 cup milk
  • 5 cups flour (you will add more when kneading the dough)
  • 1/4 cup fresh lemon juice
  • 3 capfuls lemon oil (optional)
  • 1 lb powdered sugar

Preparation Instructions

  1. Mix well the melted butter, sugar, milk, eggs, lemon juice and lemon oil. Stir the flour and baking powder once.
  2. Add the flour mixture to the eggs etc. slowly. When the mixture gets dry enough, turn it out onto a board and slowly knead gently the rest of the flour in.
  3. Take a piece of dough and roll into a walnut size ball. Then roll the ball into a rope shape and then tie into a knot. Use a greased baking sheet. Use middle or top shelf because they burn easily.
  4. Cook 365 degrees for 10 minutes.
For Frosting: mix all ingredients until smooth. Dip only the top of the cooled cookie.
Note: If you use lemon oil only use half the amount of lemon juice.

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