Italian Knot Cookies
Recipe information
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Cooking:
20 min.
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Servings per container:
60
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Source:

Ingredients for - Italian Knot Cookies

1. White sugar - 1 cup
2. Unsalted butter, at room temperature - ½ cup
3. Margarine - ½ cup
4. Milk - ¼ cup
5. Pure vanilla extract - 1 teaspoon
6. Almond extract - ¼ teaspoon
7. Eggs - 6 large
8. All-purpose flour - 4 ½ cups
9. Baking powder - 1 teaspoon
10. Salt - ½ teaspoon
11. Confectioners' sugar - 1 cup
12. Milk, or more as needed - 1 tablespoon
13. Lemon juice (Optional) - 1 teaspoon
14. Colored sugar or festive sprinkles (Optional) - 1 tablespoon

How to cook deliciously - Italian Knot Cookies

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

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.

6. Stage

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.