easter knot cookies
We make these delicious cookies every Easter. You can keep the icing white if you want, but we use food coloring to make the cookies all different pastel colors.
Blue Ribbon Recipe
Wow, we sure hope the Easter Bunny leaves some of these in our Easter basket! These cookies are not only cute, they're delicious too. The anise in these lends an Italian feel to the cookies. If you don't like anise, it can easily be replaced with almond extract. Buttery and rich, these Italian cookies are not overly sweet. The frosting adds just the right amount of sweetness. Tint the frosting a pastel color to give these more of an Easter feeling or even top with sprinkles.
prep time
45 Min
cook time
10 Min
method
Bake
yield
20 serving(s)
Ingredients
- 1/2 pound butter, softened
- 1 1/2 cups sugar
- 6 - eggs
- 2 tablespoons milk
- 1 teaspoon anise extract
- 1 teaspoon pure vanilla extract
- 8 cups sifted all-purpose flour
- 6 teaspoons baking powder
- 1 teaspoon salt
- BUTTER ICING RECIPE
- 3/4 box confectioners' sugar (2 1/2 cups)
- 1 stick butter
- 1 teaspoon anise extract
- 6-7 tablespoons milk, for thinning icing
- - food coloring
How To Make easter knot cookies
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Step 1Cream butter and sugar. Add the eggs, milk, anise, and vanilla. -
Step 2Combine the sifted flour, baking powder, and salt. Add slowly to the wet mixture.
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Step 3Grease cookie sheets. Roll dough into 1/2” logs and form into knots.
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Step 4Place on prepared cookie sheets. Bake at 400 degrees for 8 minutes.
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Step 5To make the butter icing, combine confectioners' sugar and butter. Add anise. Slowly add milk to the desired consistency. Add food coloring of your choice.
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Step 6Dunk cooled cookies in icing.
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Step 7Let dry completely.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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