Sweet Love

Why, hello!  I'm back from our Anniversary Weekend Getaway to Sanibel & Captiva tanned and ready to talk food. :)  The hubby & I headed over to the West coast of our state last weekend to celebrate our 2 year wedding anniversary the best way we know how: Lounging, eating, and spending lots of time on the beach!

June has been overflowing with bridal showers, weddings, anniversaries {and babies... so many babies! But that's a whole different department! ;) }, and I love all of the above. Mostly because all of the occasions I mentioned mean joyful celebrations with family and friends {and, who am I kidding... yummy food!}. What's better than celebrating love with people you love and food you love?? Nothing!

So, in honor of all the lovey-doveyness going on, I thought I'd get a little mushy on you and share a recipe for a classic Italian cookie representing two lives intertwining in marriage or two people "tying the knot". {If you're feeling a bit cynical or jaded today, this post may not be for you... but the cookie will still hit the spot!} :P

I tried this recipe out back in April, when I was invited to my college roomate's bridal shower. I wanted to give her something really special along with the predictable {though lovely!} registry gift. So I dedided to include a "sweet" little addition to the serving platter I purchased... cookies! But not just any cookies. Cookies that reflected her Italian background and her Polish fiance's heritage as well. After doing a little research, I decided on Italian Love Knot cookies and Polish Faworki {big thanks to Anna, Gen's sister-in-law-to-be, for the wonderful suggestion!}.

Italian Love Knots often make an appearance at Steve's family's Christmas dessert table {made deliciously by his Aunt Fran}, decorated in the classic style with white glaze and rainbow colored sprinkles. Decorated with a little romantic flourish, I knew they'd make a great gift to give to a bride-to-be -- especially one who loves food as much as Gen does! ;)

The dough for these cookies comes together quite easily, but their assembly is a bit of a labor of love, so to speak. But don't be intimidated. Once you get the hang of creating the little knots, they're actually pretty easy to crank out. If you start to get frustrated, just recite "Love is patient, love is kind..." a couple of times and you should be fine. ;) 

Below you'll find the recipe for the Love Knots, and I plan on sharing the recipe for the Polish Faworki later in the week. I hope you'll enjoy sharing these with your sweetie or with family & friends. They're a cookie everyone will be sure to LOVE!


The Bride-to-Be & opening her gift. :)

 Italian Love Knot Cookies
found on Sprinkle with Salt

You'll Need:

3 cups flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

4 tablespoons butter, room temperature

1/2 cup sugar

3 large eggs

1 teaspoon vanilla

2 tablespoons lemon juice

2 tablespoons lemon zest

Icing:

1-1/2 cups confectioners' sugar

4 to 5 tablespoons milk or half-and-half

1 teaspoon almond extract

Colored sprinkles

Preheat the oven to 350 degrees F. Prepare 2 baking sheets with parchment paper, or grease sheets with non-stick cooking spray. Set aside.

1. In a bowl, combine the flour, baking powder, baking soda, and salt. Set aside.

2. In a large bowl, cream the butter and sugar until light and fluffy.

3. Add the eggs, one at a time, beating well after each addition. Add the vanilla, lemon juice and zest.

4. Gradually add the flour mixture, beating well to combine. {The dough will be soft.} Wrap the dough in wax paper and refrigerate for 1 hour.

Love Knot Assembly:

1. Place the dough on a lightly-floured surface. Break off golf-ball size pieces of dough.

2. Roll each piece into a rope about 7 inches long and 1/2 inch in diameter.

3. Tie into a knot with one end poking up in the center.

4. Place 1-inch apart on the prepared baking sheets. Bake 12 to 15 minutes or until lightly browned.

Transfer the cookies to a wire rack to cool slightly.

You want the cookies to be slightly warm when you add the icing.

For Icing:

1. In a bowl, stir together the confectioners' sugar and milk until smooth. Stir in the almond extract.

{Add more milk if necessary to make a slightly thin icing.}

2. Dip the top of each cookie into the icing. Place the cookies on wire racks and top with the colored sprinkles.

Allow the icing to dry before storing.

These cookies will stay fresh in an airtight container for about 1 week.