ICED ITALIAN KNOT COOKIES

Iced Italian Knot Cookies image

Christmas or Easter cookie.

Provided by Kim

Time 1h20m

Yield 48

Number Of Ingredients 14

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Ingredients

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

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Mix flour, baking powder, and salt together in a bowl.
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.
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.
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.
Repeat to bake remaining 2 batches of cookies.
Meanwhile, mix powdered sugar, anise extract, and salt together in a bowl. Mix in water, a little at a time, until desired consistency.
Dip cooled cookies upside down into the icing, then turn over onto waxed paper. Sprinkle with candy sprinkles.

Nutrition Facts : Calories 101.4 calories, Carbohydrate 16.5 g, Cholesterol 19.3 mg, Fat 3.3 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 1.9 g, Sodium 72.5 mg, Sugar 8.3 g