Italian Lemon Knot Cookies

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.