Italian Christmas Knot Cookies

Knot cookies lemon knots love knots and anginetti are just a few.

Italian christmas knot cookies. These cookies are a staple in my house for every holiday and i adjust the extract accordingly. The mixture should be well combined. Add the warm water and mix until it forms a smooth dough. Let cook on rack.

In a separate bowl mix together the baking powder and flour. Preheat the oven to 350 degrees f. Make 11 2 inch balls with dough. Tie into a loose knot and place 1 inch apart on the greased cookie sheets.

Italian knot cookies are soft slightly crumbly citrus flavored cookies are known by a variety of names. Knot cookies are usually made for special occasions especially weddings. Place the dough on a well floured surface. Roll balls out to about 4 inch worms.

In a large bowl cream the butter cream cheese eggs vanilla and sugar by hand. In a mixer add melted butter sugar eggs and vanilla. In a small bowl mix confectioners sugar with sambuca. Place knot shaped dough onto prepared baking sheet.

Preheat the oven to 350 degrees f. Bake 8 to 10 minutes. Diane march 4 2016 at 3 53 am. Bake at 350 degrees for about 15 minutes or until lightly golden.

Lightly grease 2 cookie sheets. Christmas italian knot cookies. Sprinkle with powdered sugar. Lightly grease 2 cookie sheets.

Tie into a loose knot and place 1 inch apart on the prepared cookie sheets. Place the dough on a well floured surface. 3 4 c granulated sugar. Add flour mixture to the butter mixture adding a small amount of milk if the batter is too thick or dry.

Shape pieces of dough into a thin cigar shape about 4 or 5 inches long and then loop the dough into a knot shape. Use enough sambuca so that icing is thick but slightly drippy. Pinch off small egg size pieces of dough and roll each piece into a rope about 7 inches long and the width of your middle finger. Change to dough hooks and add flour mixture.

A little time in the fridge to rest and chill the dough before baking took care of most of it but the cookies are now just as i recall them with a flavor that pulls me back to 1988 then forward. Spoon the flour mixture into the bowl with the egg and sugar mixture and mix gently until dough forms. Halloween and thanksgiving i use pumpkin extract in the cookies and vanilla in the icing for christmas anise flavoring in the cookies and fresh lemon juice instead of water in the icing and for easter orange or lemon extract in the cookies and fresh orange or lemon. 3 large eggs 1 stick melted butter unsalted 6 tsp baking powder 1 4 c vegetable oil 1 4 c milk 2 tsp vanilla extract 1 tsp almond or anise extract mix above ingredients and let rest for 10 minutes 4 c flour sifted 1 8 tsp salt combine these ingredients and add with the above.