Iced Italian Knot Cookies

Easter or Christmas cookies.

Prep Time: 40 mins
Cook Time: 40 mins
Total Time: 1 hr 20 mins
Servings: 48
Yield: 48 cookies

Ingredients

  1. 4 cups all-purpose flour
  2. 6 teaspoons baking powder
  3. 1 pinch salt
  4. ¾ cup unsalted butter, melted
  5. ¾ cup white sugar
  6. 3 large eggs
  7. 1 tablespoon vanilla extract
  8. ¼ cup warm water
  9. Icing:
  10. 2 cups powdered sugar
  11. ½ teaspoon anise extract
  12. 1 pinch salt
  13. 4 tablespoons water
  14. candy sprinkles

Instructions

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Mix flour, baking powder, and salt together in a bowl.
  3. Combine butter, sugar, eggs, and vanilla in the bowl of a stand mixer fitted with the paddle attachment; beat until smooth and creamy. Change to the dough hook and gradually mix in flour mixture. Add warm water and mix until a smooth dough forms.
  4. Roll dough into 1 1/2-inch balls. Roll each ball out to a 4-inch long worm. Bring one end over the other, then underneath and through the middle, like a knot. Place 16 cookies on a baking sheet, four rows of four.
  5. Bake in the preheated oven until edges are golden, 13 to 15 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
  6. Repeat to bake remaining 2 batches of cookies.
  7. Meanwhile, mix powdered sugar, anise extract, and salt together in a bowl. Mix in water, a little at a time, until desired consistency.
  8. Dip cooled cookies upside down into the icing, then turn over onto waxed paper. Sprinkle with candy sprinkles.
  9. Orange juice can be used in place of water in the cookies.

Nutrition Facts

Calories 101 kcal
Carbohydrate 17 g
Cholesterol 19 mg
Dietary Fiber 0 g
Protein 2 g
Saturated Fat 2 g
Sodium 73 mg
Sugars 8 g
Fat 3 g
Unsaturated Fat 0 g

 

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