Cookie-a-day: Italian Knots Recipe

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Heather Heather says:

Today’s cookie was conributed by my longtime, non-blogging friend Carol.


Italian Knots

  • 2 sticks butter
  • 6 eggs
  • 2 tsp vanilla
  • 1 1/4 c sugar
  • 6 c flour
  • 6 tsp baking powder
  • 1 tsp salt

Directions after the jump.

italianknot3.jpgCream butter, then beat in the eggs, followed by the vanilla and sugar.

italianknot6.jpgCombine the baking powder, salt, and flour in a separate bowl and add a little at a time.

italianknot4.jpgStir until mixed.


Shape the dough.  You can make small balls, tie them like pretzels, or just make twists out of them. The knots can be time consuming, and after you ice them you really can’t see much of the knot.

Bake at 350 for 8 – 10 mins.
Let cool before you decorating.


  • 1 1/4 – 1 1/2 lbs confectioner sugar (the amount seems to depend on the kind of milk you use)
  • 1/2 stick butter or margarine melted
  • 1 tsp vanilla
  • 1/2 c milk
  • (food coloring, sprinkles, sugar crystals or decorations optional)

Melt the butter, add in milk and then the sugar. You want the icing to be somewhat thick so it dries hard to the touch, and not sticky. (I usually test one before I do the whole batch)

I added some green food coloring to make them look more festive. Take the completed icing off the stove, and let cool for a few mins. If it is very hot the icing will be much thinner on the cookies; it thickens as it cools.

You can spoon the icing over the cookies, or dunk them, then decorate them as you desire.


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