Italian Knot Cookies

Scott Scott Shaw gosh I didn’t see you
right if you’re gonna say gosh I what’s
up food geeks chef Nikki here back with
another episode of Nikki talks food so
today I’m lucky enough to have my aunt
Katherine with me and we’re gonna make
what we make it in heaven we’re making
nice knots Italian knots tying knots you
got it you got the butter in there we
got the butter and there’s got to be
softened okay so we’re gonna soften this
so we’re gonna smush up with the fat
right the mass there’s no fancy back
butter and but yeah we’ll look back its
water and cream okay
butter and battery cream it’s been uh
cream cheese and then we’re gonna add
the sugar and then the idea is to get
the sugar and the butter together come
forth yeah until it’s like mixed
together hold on that fans ffs are you
looking for a light fluffy oh I try so
we’re gonna get a light and fluffy
texture
[Music]
I remember making these with Grandma
yeah but I don’t think she made him with
butter you know when I grew up they
didn’t have money to buy a great certain
so they used to use whatever they built
and Crisco was a lot cheaper than butter
and right you know I mean we had the
best food all the time of course
everything that made from scratch right
exactly
okay so now you need 5 eggs
I think gotta put them in a bowl mix
them first ok ok we could put the
vanilla in here okay vanilla vanilla
with the wire nut listen don’t not be
embarrassed if we’re not yet if it works
ok 1 teaspoon we’re putting this here
here I should put do it in there with
the liquid
but did you wash these I wash them okay
yep take that into here oh yeah all of
the the whole ride right
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whoops yeah don’t take it as well
you don’t have a blemish it’s a blemish
bit alright so now ya know capable how
much flour weenie I think five cups we
see five cups one two okay here comes
the magic the wet and the dry together
[Music]
here’s the hard part what’s gonna help
you gotta get it all good in there yeah
you gotta get it together yeah
she means our hands are just used you
can use your hands that’s what I do
yeah that’s what I do use your hand my
hands are not real strong like yours you
know what I mean
these are huh these are uh mozzarella
residues your mozzarella making hands
that’s it that’s what you gotta do honey
okay good I like this positive
reinforcement yes positive I remember
even these as a little kid and just like
grandma would put him in a big bowl
mm-hmm you know that big big bowl of
your life was like had like chickens on
it and stuff I was like super colorful
yeah they would have like you would
either have macaroni or cookies try not
a day to good possibility to good
possibility depending on what she made
that day yeah boys how’s it coming but
good don’t think okay we get a little
flour in that alrighty
okay we don’t want to put too much fun
because you make it let me get tough
Yeah right
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finish now she wanted to use a mixer huh
I want to trust a robot nobody trusts
robust it’s on our family crest you
don’t want to make it too too stiff
they’ve already done a lot with it all
right just let it sit for a couple of
minutes you need a rolling pin really
pin rolls really good answer for baby
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head those are for sissies good what’s
your family what’s your favorite word in
Italian you know what I asked my dad I
said I said there was a word I knew okay
and I was like what’s that mean
so I asked him what it meant and he said
don’t say that that’s a dirty word and I
was like well where do you think I
learned it from
I didn’t pluck it from the heavens and
like obviously I learned it from you
well there’s a lot of words that you
learn but that doesn’t mean you have to
say them into them and just be silent
just know them and know them in your
heart we just say them because we forget
it’s like yeah it’s like many things we
say that we shouldn’t yes okay so then
you take a little bit of it you don’t
even need that okay no then this is the
part you’ve got to take time to do
rolling you got to make it kind of like
a pencil okay kind of take it off and
you
I’m gonna get it right like that okay
am I too fat well you gotta be careful
not to make them too big because they
swallows you that we’ve got five
teaspoons of baking powder so this thing
you know people just want to take one
that’s all yeah hey but you want to make
them to make my loss I’ll even make them
we’re making them a little too big mine
are little chunky
yeah they gotta be a little bit more no
no sticky that you’re touching it too
much that’s what’s happening
you can’t look like that it cuts gotta
look like you know know where some
people use a mixer I mean they’re lazy
they gotta have a mix or get
professional fancy middle so they use
them to fix it you know I don’t use a
mixer that’s good therapy
yeah we don’t measure we don’t measure
no powdered sugar right
and now booze we need milk okay
here’s to you guys yeah ah salut salut
so what flavor is this guy in there
vanilla liqueur yes I like to use Grand
Marnier we have to ad-lib red living
with a little bit of milk
and you have to put the milk in there
just to kind of get at consistency and
since I don’t measure I just pour it in
or use the capital whatever you got
who cares nobody cares well they want to
care about it eating it
I don’t care about eating it that’s it
it’s got to taste good okay you could
see that it comes like a little bit of a
paste yeah I make them okay let’s try
them
cheers Cheers
I think I love it they’re good
just like my childhood mmm it’s like
grandma’s just like that oh very tasty
and it’s not a dish no it’s almost like
a shortbread cottage we’ve done the game
[Music]
you don’t want to make you don’t want to
put the icing on it’s like a cookie
looking yeah
the icing I make betray so I make them
all different colors yes oh all the
colors of the rainbow it makes a nice
impression people love it mm-hmm okay
thanks for watching guys if you like my
show please hit a thumbs up don’t forget
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thank you and Catherine for coming and
look in with me and baking with me and
don’t forget to subscribe like and share
it the recipe will be on my website chef
Nikki dotnet or also in the comments
down below it should be fun when you’re
baking I agree what is this stuff you
need a mixer you need this you need to
answer the I mean it’s all nice if you
have more liquidy stuff but this is not
liquid no we did okay this is not lick
quitting why would you what’s going on
touching touching see you make them
shiny you’re gonna put this online Nick
yes
okay we’ll look at my youtube channel
we’ll look at what the finished product
was oh my god yes don’t forget to
subscribe like and share
does that mean it just means that um
like and share yeah subscribe to my
channel
hey my lady he’s very cheap is it
expensive YouTube is free Oh cuz my very
free my husband won’t let me do that yes
if it costs money forget it no money
free absolutely free of it I can’t have
anything world-class entertainment for
free alright hey can we look at that
when we go to youtube Queen can we find
it online on the TV yeah what do you
mean
alright yeah instead of doing it from
the phone they I had alright okay did
you do with this what’s not going on
sleepover oh we’re done
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