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My review
Italian Lemon Knot Cookies
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Brandilynn7
"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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Ingredients
1 h 30 m servings 111Original recipe yields 40 servings (40 cookies)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Combine flour, baking powder, baking soda, and salt in a bowl.
- 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.
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Footnotes
- 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.