Italian Knot Cookies
From linspj 15 years ago
- 15 minutes to make
- Serves 0
We make these every Christmas. They are tradtional Italian cookies and are nice with a cup of tea or coffee as they are not too sweet.
Ingredients
- 3 cups all purpose flour shopping list
- 2 1/4 teaspoons baking powder shopping list
- 1/2 teaspoon baking soda shopping list
- 1/2 teaspoon salt shopping list
- 4 tablespoons unsalted butter, softened shopping list
- 1/2 cup sugar shopping list
- 3 large eggs shopping list
- 2 tablespoons lemon zest shopping list
- 2 tablespoons lemon juice shopping list
- FROSTING: shopping list
- 1 1/2 cups confectioner's sugar, sifted shopping list
- 4 to 5 tablespoons evaporated milk or half-and-half shopping list
- 1 teaspoon almond extract shopping list
- Green or red food coloring, optional shopping list
- colored sprinkles (for garnish) shopping list
How to make it
- Sift the flour, baking powder, baking soda and salt together.
- Set aside.
- In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Beat in the lemon zext and lemon juice.
- Beat in the dry ingredients gradually, and beat well to mix.
- The dough will be soft; wrap it in waxed paper and refrigerate it for 1 hour to make it easier to handle.
- Preheat the oven to 350 Degrees F.
- Lightly grease 2 cookie sheets.
- Place the dough on a well-floured surface.
- Pinch off small egg-size pieces of dough and roll each piece into a rope about 7 inches long and the width of your middle finger.
- Tie into a loose knot and place 1 inch apart on the greased cookie sheets.
- Bake for 12 to 15 minutes, or until lightly browned.
- Transfer the cookies to wire racks to cool slightly. Frost when still slightly warm.
- TO MAKE THE FROSTING:
- In a bowl, combine the sugar and 1/4 cup of the milk and beat until smooth.
- Add more milk if necessary to make a thin frosting.
- Beat in the almond extract.
- Add food coloring, if desired.
- Dip the top of each cookie into the frosting, shaking off the excess. Place them on racks and sprinkle with colored sprinkles.
- Let the frosting dry before storing.
- These will keep in an airtight container for up to a week; or freeze them for up to 3 months. If freezing, do not frost until ready to serve.
People Who Like This Dish 13
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The Rating
Reviewed by 8 people-
These sound very yummy with the lemon.High 5!
gapeach55
in Covington loved it
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wow these sound fabulous !!!!!! five .........
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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yummy!
mamalou
in Attleboro loved it
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