Ice with colored icing and sprinkles if you like.

Kelly
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

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  • In a large bowl, cream together 1/2 cup butter and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 teaspoon vanilla and 1 teaspoon almond extract, 1/4 cup milk and oil. Combine the flour and baking powder, stir into the wet mixture. Roll dough into 1 inch balls. On a lightly floured surface, roll the balls out into ropes about 5 inches long. Tie into loose knots and place cookies 1 inch apart onto the prepared cookie sheets.

  • Bake for 5 minutes on the bottom shelf and 5 minutes on the top shelf of the preheated oven, until the bottoms of the cookies are golden brown. When cookies are cool, dip them into the icing.

  • To make the icing, cream together the confectioners' sugar, 1/2 cup butter, and 1 teaspoon vanilla and 1 teaspoon almond extracts. Beat in 3 tablespoons milk, one tablespoon at a time, then stir in the food coloring if desired.

Nutrition Facts

137.1 calories; 1.5 g protein; 20.8 g carbohydrates; 21.9 mg cholesterol; 83.2 mg sodium. Full Nutrition

Reviews (87)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/11/2005
This is the best cookie ever. We make these year round. We like to roll them out and use cookie cutters. I also add an extra teaspoon or 2 of the almond extract it really livens it up. If u didn't like these something must have been ommitted I have YET to have anything but wonderful said about these. These are just so pretty when in shapes and decorated the taste is absolutely wonderful!!!! Read More
(51)

Most helpful critical review

Rating: 3 stars
04/02/2012
These were good-the knots looked professional-but I still thought they were a bit dry. Read More
(4)
95 Ratings
  • 5 star values: 64
  • 4 star values: 18
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 5
Rating: 5 stars
10/10/2005
This is the best cookie ever. We make these year round. We like to roll them out and use cookie cutters. I also add an extra teaspoon or 2 of the almond extract it really livens it up. If u didn't like these something must have been ommitted I have YET to have anything but wonderful said about these. These are just so pretty when in shapes and decorated the taste is absolutely wonderful!!!! Read More
(51)
Rating: 4 stars
05/05/2011
REVISED REVIEW: Growing up Italian I've eaten these kind of cookies for decades. The cookie part is good but the frosting has too much butter. Usually there's either no butter or very little. Without all of that butter it's easier to frost and looks nicer. I'm going back to using no butter but the cookie part is still tasty. Also when it's warm the butter in this frosting softens up (especially when you try to store them in a container) and they become a sloppy mess. Typically the recipe calls for just confectioners sugar a tiny bit of milk some extract and the food coloring. For those people who say the cookie is bland it's not meant to be super sweet because it's meant to be frosted with the icing that is sweet. If the cookie was too sweet you'd be complaining that the frosted cookie was way too sweet. It's a nice balance. You can really use any extract you want to but usually it's anise vanilla or lemon. You can see my pic attached. It was voted one of the top photos today! Read More
(43)
Rating: 5 stars
04/18/2003
These are just like my Nonna and my Mother made I could never find the exact recipe but this is really close. I made a batch for a cookie exchange and I've had to make them three more times to have any left for Christmas Eve. Very good!!! Read More
(36)
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Rating: 5 stars
11/19/2008
This cookie is excellent!!! I would recommend that you try it. It has a cake-like consistency and is not too sweet. The frosting is wonderful too; I had run out of almond extract so I used all vanilla. I also put a couple drops of lemon extract in a portion of the frosting to change the flavor of some of them. They tasted so good. Definitely a keeper. I started making these all year long. They are great with the pure almond extract too. The perfect cookie for any occasion. Read More
(27)
Rating: 5 stars
01/20/2004
These are very good! Our neighbor that was from Italy used to make us cookies like these for Easter and Christmas. Sadly she died without writing the recipe down. This recipe was extremely close to hers but was still missing something. Also I used a glaze of powder sugar, milk, almond extract and lemon juice instead of the frosting listed on the recipe. Read More
(19)
Rating: 5 stars
04/10/2004
A TRADITIONAL ITALIAN EASTER RECIPE, HAS A CAKE-LIKE TEXTURE. MY KIDS LOVE THEM. I BAKE THEM IN ONE INCH BALLS. I SPLIT THE FROSTING IN 3 AND COLORED EACH A DIFFERENT COLOR, YELLOW, PINK, BLUE, USING ONE DROP FOOD COLORING AND THEN SPRINKLED WITH THOUSANDS AND THOUSANDS NONPARIELS. VERY EASTER!!! Read More
(16)
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Rating: 5 stars
04/18/2003
These cookies turned out perfect! My entire family loved them. An extra 3/4 cups of flour was needed to stiffen up the dough a little. My 3 year old son loved helping me roll them out and make knots. Thanks! Read More
(15)
Rating: 5 stars
05/12/2003
I truly believe those that gave negative reviews did something wrong - these cookies are scrumptious and were a HUGE hit at my son's First Communion party. Even the "picky eaters" loved these. I doubled the batch and made 9 dozen there was not one single cookie left over to be had with tea the next day! These are very easy to whip up and my son loved "helping" by dipping them in the icing (I thinned the icing a bit by adding a little more milk). I love italian cookies of all kinds but this is my new favorite. Loved them!!! Read More
(13)
Rating: 4 stars
04/22/2011
The people who say that something is missing or ALMOST the same as they remember..this is because you probably had these made with ANISE EXTRACT..or oil of anise..even BETTER..thats the traditional flavor in these cookies. if you make them with that extract you will notice a big difference..put it in the glaze as well for a double punch. YUMMY! Read More
(10)
Rating: 3 stars
04/02/2012
These were good-the knots looked professional-but I still thought they were a bit dry. Read More
(4)