Italian Knot Cookies

 

Ingredients:

1/2 lb (2 sticks) butter, softened

2 large eggs, beaten

1 cup sugar

4 cups flour

2 tbsp baking powder

2 tbsp vanilla

 

Icing:

1/2 of a 1 lb box confectioners sugar

3 tbsp milk

1 tbsp anise extract

 

confetti colored sprinkles

Directions:

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 andshape 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.

 

Yields

5 dozen

 

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