Italian Knot Cookies
1/2 lb (2 sticks) butter, softened
2 large eggs, beaten
1 cup sugar
4 cups flour
2 tbsp baking powder
2 tbsp vanilla
1/2 of a 1 lb box confectioners sugar
3 tbsp milk
1 tbsp anise extract
confetti colored sprinkles
†Preheat oven to 350 deg F. Grease a cookie sheet.
Cream butter and sugar until fluffy, add eggs and vanilla. Mix well. Blend in flour and baking powder. Work to form soft pliable dough.
Roll dough into a long rope about 1/2-inch thick. Cut into 3 inch pieces and knot in center place on prepared cookie sheet about an 1 inch apart ( or cut rope into 2 inches long length and† shape into a curved S-shape on cookie sheet). Bake until lightly browned, about 15-20 minutes.
Icing: Blend confectionersí sugar and anise extract, adding milk slowly to form a soft, smooth icing. Ice cookies while warm, top with confetti colored sprinkles.