Easter Knot Cookies
By
Lisa Cancilla
@lbrbt3
6
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.
Ingredients
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1/2 lbbutter, softened
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1 1/2 csugar
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6eggs
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2 Tbspmilk
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1 tspanise extract
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1 tsppure vanilla extract
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8 csifted all-purpose flour
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6 tspbaking powder
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1 tspsalt
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BUTTER ICING RECIPE
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3/4 boxconfectioners' sugar (2 1/2 cups)
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1 stickbutter
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1 tspanise extract
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6-7 Tbspmilk, for thinning icing
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·food coloring
How to Make Easter Knot Cookies
- Cream butter and sugar. Add the eggs, milk, anise, and vanilla.
- Combine the sifted flour, baking powder, and salt. Add slowly to the wet mixture.
- Grease cookie sheets. Roll dough into 1/2” logs and form into knots.
- Place on prepared cookie sheets. Bake at 400 degrees for 8 minutes.
- To make the butter icing, combine confectioners' sugar and butter. Add anise. Slowly add milk to the desired consistency. Add food coloring of your choice.
- Dunk cooled cookies in icing.
- Let dry completely.
