Name: Knot Cookies
Cook time: 1 1/4 hr
Total time: 1 1/4 hr
Yield: Makes about 4 dozen cookies
Ingredients: 3 1/3 cups all-purpose flour plus additional for dusting; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 stick (1/2 cup) unsalted butter, softened; 1/3 cup granulated sugar; 1/4 cup sour cream; 3 large eggs; 1/2 teaspoon grated fresh lemon zest; 6 cups vegetable oil for frying; 1 1/2 cups confectioners sugar; a pasta machine; a deep-fat thermometer

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Knot CookiesRomulo Yanes

Chrusti
One of our test-kitchen assistants, Herta Guhl, sold us on these Polish fried dough cookies. A little powdered sugar makes them irresistible.

Cooks' notes:

· If you don't have a pasta machine, roll out dough on a well-floured surface with a well-floured rolling pin to less than 1/8 inch thick. · These cookies are best the day they're made, but they can be kept in an airtight container at room temperature 1 day.

Recipe notes

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