Italian Easter Knot Cookies Recipes

ITALIAN EASTER COOKIES

Steps:

• 1. Preheat oven to 350 degrees. Grease or spray cookie sheets. Parchment paper works great too.
• 2. In a large bowl, cream together butter and sugar until light & fluffy.
• 3. Beat the eggs in, one at a time, mixing well after each.
• 4. Add vanilla and almond extract along with milk and oil.
• 5. Combine flour and baking powder in a separate bowl.
• 6. Stir into creamed mixture. Mix well.
• 7. To shape the dough, you can use a tablespoon scoop of dough and gently shape it into an egg shape. To make knots, roll out to about 5 inches and tie into a knot. Or, roll dough into 1 inch balls.
• 8. Place on greased cookie sheet.
• 9. Bake for about 8 to 10 minutes or until lightly golden on edges.
• 10. For the glaze, mix powdered sugar, extracts, and milk. Beat well to a smooth glaze.
• 11. Dip tops of cookies into glaze and decorate with sprinkles.

ITALIAN EASTER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together 1/2 cup butter and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 teaspoon vanilla and 1 teaspoon almond extract, 1/4 cup milk and oil. Combine the flour and baking powder, stir into the wet mixture. Roll dough into 1 inch balls. On a lightly floured surface, roll the balls out into ropes about 5 inches long. Tie into loose knots and place cookies 1 inch apart onto the prepared cookie sheets.
• Bake for 5 minutes on the bottom shelf and 5 minutes on the top shelf of the preheated oven, until the bottoms of the cookies are golden brown. When cookies are cool, dip them into the icing.
• To make the icing, cream together the confectioners' sugar, 1/2 cup butter, and 1 teaspoon vanilla and 1 teaspoon almond extracts. Beat in 3 tablespoons milk, one tablespoon at a time, then stir in the food coloring if desired.