Mar 21

Italian Knot Cookies

Even though Easter is a month away, it’s never too early to start planning your menu. These cookies are usually part of the Italian Easter tradition, and they are DELICIOUS! This picture is actually from last year (I’m not baking THAT far in advance, haha, although you COULD freeze them un-iced for about a month!)…we’ll see if I decide to make them again this year, or try something else.

knotcookies.jpg

Or, I might make them tomorrow… 😉

Italian Knot Cookies
from Cooking with Nonna

for the cookies:
3/4 cup melted butter
3/4 cup sugar
3 eggs
1 teaspoon pure vanilla extract
4 cups AP flour
6 teaspoons baking powder
pinch of salt
1/4 cup warm water

for the icing:
2 cups confectioners’ sugar
1/2 teaspoon anise extract
pinch of salt
sprinkles

Preheat oven to 350 degrees. Mix butter, sugar, eggs and vanilla until combined. In another bowl, mix flour, baking powder and salt.

Change attachment on mixer to dough hook and add flour mixture. Mix. Add warm water until dough becomes smooth.

Roll dough into 1 1/2 inch balls, then roll each ball into a 4 inch worm. Pair together and bring one end over the other, then underneath and through the middle, like a knot.

Place on baking sheets (16 cookies on each) and bake for 13-15 minutes. Let cool on racks before icing.

Mix all icing ingredients in a bowl. Dip each cookie into icing and let dry on wax paper. Add sprinkles of your choice.

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