Italian Lemon Knot Cookies recipe
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Ingredients
- 3 cups all-purpose flour 3 teaspoons baking powder ½ teaspoon baking soda ½ teaspoon salt ¾ cup white sugar ½ cup unsalted butter, at room temperature ¼ cup shortening 4 large eggs 2 tablespoons lemon extract 1 ½ cups confectioners' sugar 4 tablespoons milk, or more as needed 1 teaspoon lemon extract 2 tablespoons multicolored candy sprinkles, or to taste
Nutrition Info
- 110.9 caloriescarbohydrate: 16.1 gcholesterol: 24.8 mgfat: 4.3 gfiber: 0.3 gprotein: 1.7 gsaturatedFat: 2 gservingSize: -sodium: 89.7 mgsugar: 8.7 gtransFat: : -unsaturatedFat: : -
Directions Italian Lemon Knot Cookies
Directions
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Combine flour, baking powder, baking soda, and salt in a bowl.
Cream sugar, butter, and shortening together in a large bowl until light and fluffy. Add eggs. Beat in lemon extract. Add flour mixture gradually, beating well to combine. Wrap dough in waxed paper and refrigerate for 1 hour.
Preheat the oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
Place the dough on a lightly-floured surface. Break off golf ball-sized pieces of dough. Roll each piece into a rope about 7 inches long and 1/2 inch in diameter. Tie into a knot with one end poking up in the center. Place 1-inch apart on the prepared baking sheets.
Bake in the preheated oven until lightly browned, 10 to 15 minutes.
While cookies bake, combine confectioners' sugar, milk, and lemon extract in a bowl for icing until smooth.
Transfer baked cookies to a wire rack to cool slightly, about 5 minutes. Spread icing evenly on top of the slightly warm cookies and add sprinkles.