Name: Italian Lemon Knot Cookies
Prep time: 15 min
Cook time: 15 min
Yield: 40
Ingredients: All-purpose flour - 3 cups; Baking powder - 3 teaspoons; Baking soda - ½ teaspoon; Salt - ½ teaspoon; White sugar - ¾ cup; Unsalted butter, at room temperature - ½ cup; Shortening - ¼ cup; Eggs - 4 large; Lemon extract - 2 tablespoons; Confectioners' sugar - 1 ½ cups; Milk, or more as needed - 4 tablespoons; Lemon extract - 1 teaspoon; Multicolored candy sprinkles, or to taste - 2 tablespoons

Ingredients for - Italian Lemon Knot Cookies

1. All-purpose flour 3 cups

2. Baking powder 3 teaspoons

3. Baking soda ½ teaspoon

4. Salt ½ teaspoon

5. White sugar ¾ cup

6. Unsalted butter, at room temperature ½ cup

7. Shortening ¼ cup

8. Eggs 4 large

9. Lemon extract 2 tablespoons

10. Confectioners' sugar 1 ½ cups

11. Milk, or more as needed 4 tablespoons

12. Lemon extract 1 teaspoon

13. Multicolored candy sprinkles, or to taste 2 tablespoons

How to cook deliciously - Italian Lemon Knot Cookies

1 . Stage

Combine flour, baking powder, baking soda, and salt in a bowl.

2 . Stage

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.

3 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.

4 . Stage

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.

5 . Stage

Bake in the preheated oven until lightly browned, 10 to 15 minutes.

6 . Stage

While cookies bake, combine confectioners' sugar, milk, and lemon extract in a bowl for icing until smooth.

7 . Stage

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.