Images

Nana's Knots Zoom

Nana's Knots Recipe


Makes: About 10 dozen cookies
Skill Level: None

Product Actions

Additional Information

Step 1

Preheat oven to 350ºF. Line cookie sheets with parchment paper.

Step 2

In medium bowl, combine flour, baking powder and salt. In large bowl, beat eggs, sugar and extracts. Add milk and melted butter; mix well. Add flour mixture; mix until soft, slightly elastic dough forms. Dough will be slightly sticky. Using floured hands, form dough into 1 in. balls; roll balls into 1/2 in. thick logs. Curl logs into snail shapes, tucking end under; place on prepared cookie sheets.

Step 3

Bake 8-10 minutes or until just beginning to brown on bottoms (Do not overbake). Cool completely on cooling grids.

Step 4

In medium bowl, combine confectioners? sugar and milk, 1 tablespoon at a time; mix until smooth. Dip cooled cookies in icing, coating completely. Allow icing to set. Cut cherries in half; place one cherry half onto center of each cookie; add spearmint leaf.

Do you have everything you need to get started?
Supply List
Viewing Options
Detailed List Simple List
Ingredients

Products

$1.99

In Stock (ships in 1-2 business days)

2 tablespoons baking powder

1/2 teaspoon salt

7-8 tablespoons milk

4 cups confectioners' sugar ((about 1 pound))

Spearmint jelly leaves (, cut horizontally in thirds (dip cut sides in sugar))

Tools

Products

$5.99

In Stock (ships in 1-2 business days)

Item(s) added to the shopping cart!

View Shopping Cart Continue Shopping

Item(s) added to your Favorites!

View Favorites Continue Shopping
Nana's Knots is rated 1.0 out of 5 by 1.
Rated 1 out of 5 by from No knots I was very excited when I found this recipe for knots on Wilton website. I made it exactly as directed because I wanted as close an outcome as the picture. This was the worst dough to work with that I have ever used! It was too soft to roll and twist into a knot. I tried refrigerating 1 hour. That didn't help so I had to freeze it long enough to roll and knot. Then the cookies rose like cake dough. I took them out at at the recommended 10 minutes and they were like cakes. I baked the next batch 4 minutes longer to get more of a cookie consistentcy. This was definitely a disappointment especially for a Wilton recipe.
Date published: 2015-12-20
  • y_2018, m_6, d_18, h_5
  • bvseo_bulk, prod_bvrr, vn_bulk_2.0.8
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_1
  • loc_en_US, sid_WLRECIP-630, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_wilton