Let guests know you've "Tied The Knot" and serve this baked sugar-cookie version of Italian "farfallette dolci" as favors at your wedding.



Ingredient Checklist


Instructions Checklist
  • Heat oven to 350 degrees, and line a baking sheet with parchment paper. In the bowl of an electric mixer fitter with the paddle attachment, cream butter and sugar. Add vanilla; mix, and then add salt and flour. Mix until thoroughly combined.

  • Roll dough into fifty 3/4-inch balls. On a lightly floured surface, roll each ball into a 6-inch rod. Knot the dough as shown at let. Place on prepared baking sheet. Repeat, spacing cookies an inch apart, until cookie sheet is full.

  • Bake until cookies are just starting to turn golden, 9 to 10 minutes. Remove from oven, and let cool on a wire rack before removing from paper. Repeat with remaining dough.

  • Set a heat-proof bowl, or the top of a double boiler, over a pan of simmering water. Add the white chocolate and melt, stirring constantly. Transfer melted white chocolate to a small dish for easier dipping. Dip the ends of the knots in the white chocolate, coating about 1/4 inch, and place on a wire rack to set just a bit, about 10 minutes. Dip each end in sanding sugar to coat thoroughly, and let harden completely, about 25 minutes. Cookies will keep at room temperature for 2 to 3 days in an airtight container.