Italian Love Knots (Taralli)


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These buttery, sugar cookies can be shaped into pretty knots or bows for that special touch.

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  • 1/2 lb. butter -- softened
  • 3/4 C. sugar
  • 1/4 C. vegetable oil
  • 4 eggs
  • 1/2 tsp. vanilla extract
  • 2 1/2 C. flour
  • 2 tsp. baking powder

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Preheat oven to 350 degrees. In an electric mixer, cream butter and sugar until light. Add oil, eggs, and vanilla. Mix well. On low speed, add 2 C. of flour and baking powder. Mix just until blended. Turn dough out onto a lightly floured surface. Knead in remaining 1/2 C. of flour. Knead until the dough is soft but not sticky. Cover with plastic wrap and let dough rest at room temperature 15 to 20 minutes.

Break off pieces of dough and roll on a lightly floured surface into small snakes, about 1/2 inch wide by 4 inches long. Twist or knot dough pieces, or shape into an s. Place on a parchment-lined cookie sheet, spacing each 2 inches apart. Bake 10 to 12 minutes or until edges begin to brown. Remove cookie sheet from the oven. Using a metal spatula, remove cookies from the sheet and place on a wire cooling rack. Cool completely. Frost, if desired, with confectioners icing. Store cookies in an airtight container.

Reviews (1)

  • Try this same recipe using almond extract instead of the vanilla. Gives a nice taste twist to an old Italian favorite. Or you can use the same recipe; but, add a dash of almond extract to the icing...approx. 1 C. of confect. sugar to 2 Tbs. milk or cream.

    Flag as inappropriate nrizzo  |  February 13, 2009

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