Italian Knot Cookies recipe
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Ingredients
- 1 cup white sugar ½ cup unsalted butter, at room temperature ½ cup margarine ¼ cup milk 1 teaspoon pure vanilla extract ¼ teaspoon almond extract 6 large eggs 4 ½ cups all-purpose flour 1 teaspoon baking powder ½ teaspoon salt 1 cup confectioners' sugar 1 tablespoon milk, or more as needed 1 teaspoon lemon juice 1 tablespoon colored sugar or festive sprinkles
Nutrition Info
- 90.6 caloriescarbohydrate: 12.8 gcholesterol: 22.8 mgfat: 3.6 gfiber: 0.3 gprotein: 1.7 gsaturatedFat: 1.4 gservingSize: -sodium: 53 mgsugar: 5.4 gtransFat: : -unsaturatedFat: : -
Directions Italian Knot Cookies
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
Cream sugar, butter, margarine, milk, vanilla extract, and almond extract together in a large bowl. Add eggs, 1 at a time, beating briefly after each addition.
Combine flour, baking powder, and salt, add 1 cup at a time to the creamed mixture until a dough forms, using your hands if and when necessary. Turn out onto a floured board and knead briefly until smooth and a bit sticky, but not sticking to your hands. Set aside to rest for 5 minutes.
Pull off small pieces of dough, 1 at a time, and roll into a rope. Gently place one end towards the middle, followed by the other end, in a way to slightly overlap each other. Repeat to form remaining cookies and place on the prepared cookie sheets.
Bake in the preheated oven in batches until just turning a light brown on the bottom, 10 to 15 minutes. Remove to a wire rack and allow to cool slightly.
Meanwhile mix confectioners sugar, milk, and lemon juice together in a small bowl to form a thin glaze. Dip warm cookies in the glaze and sprinkle with sugar or sprinkles. Let set on waxed paper or a cooling rack to dry.