These Italian knot cookies are traditionally made for weddings and at Christmas. You can vary the flavor to include your favorite and also use sprinkles that coordinate the time of year.

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Recipe Summary

prep:
15 mins
cook:
10 mins
additional:
1 hr 5 mins
total:
1 hr 30 mins
Servings:
40
Yield:
40 cookies
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Ingredients

40
Original recipe yields 40 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Icing:

Directions

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

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  • 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.

Cook's Note:

You can use almond or vanilla extract in both the cookies and icing instead of lemon, and you can use half-and-half instead of milk.

Nutrition Facts

111 calories; protein 1.7g; carbohydrates 16.1g; fat 4.3g; cholesterol 24.8mg; sodium 89.7mg. Full Nutrition
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