Italian Knot Cookies
- FOR THE COOKIES:
- 4 cups All-purpose Flour, Plus 2- 3 Tablespoon Extra If Needed
- 5 teaspoons Baking Powder
- 1/2 teaspoons Salt
- 1-1/2 stick Unsalted Butter, Softened
- 1 cup Sugar
- 5 whole Eggs
- 1/2 cups Milk
- 1 teaspoon Vanilla Extract
- 1/2 cups Chocolate Chips
- _____
- FOR THE GLAZE:
- 1-1/4 cup Confectioners Sugar
- 1/2 whole Lemon, Juiced
- 1 Tablespoon Water Or As Needed
- Nonpareil Sprinkles For Decoration
- For cookies:
- Line a cookie sheet with parchment paper (or more than one if you have them and want to save time).
- In a medium bowl, sift 4 cups of flour, baking powder and salt and set aside. Pre-heat oven to 375u0b0F.
- In large mixing bowl, beat butter and sugar with an electric mixer until fluffy. With the speed set on low, add the eggs one at a time, then add milk and vanilla extract last. Add flour mixture slowly until just combined. Add a couple of tablespoons more of flour if the dough is very sticky.
- Spoon out a tablespoon of dough, press a couple of chocolate chips inside and drop on the prepared cookie sheet about 1 inch apart. These cookies do not spread much.
- Bake on the middle rack for 7 - 8 minutes (or in the two middle racks but alternating, if you use 2 pans) or until the bottoms of the cookies are golden. The top should stay white. Cool 1 minute.
- Meanwhile, make the glaze by combining confectioner's sugar, lemon juice and just enough water to reach desired consistency. The glaze should have a viscuous consistency like syrup.
- Brush glaze on each cookie, leaving just the bottom unglazed. Top with a few sprinkles and transfer to rack to cool completely.
- Can be stored in plastic containers for up to a week. I've found that in tin containers, the glaze starts to break down and get gooey. I'm not sure that these can be frozen.
allpurpose, baking powder, salt, butter, sugar, eggs, milk, vanilla, chocolate chips, confectioners sugar, lemon, water, nonpareil sprinkles
Taken from tastykitchen.com/recipes/desserts/italian-knot-cookies/ (may not work)