Anginetti, Italian Lemon Knot Cookies

A traditional Italian cookie served at holidays and special occasions.

Anginetti, Italian Lemon Knot Cookies

Ingredients
  1. 5 cups of all purpose, unbleached flour
  2. 5 teaspoons of baking powder
  3. 1 cup sugar
  4. 3 eggs
  5. one and one half cups of melted butter that has cooled down, not hot. Or you can use a vegetable shortening of your choice
  6. 1 cup of milk
  7. a pinch of salt
  8. zest of 1 lemon for cookie and zest of 1 lemon for icing
  9. 1 1oz. bottle of lemon extract
  10. sprinkles of your choice
Instructions
  • If you like dough can be made the day before and it will be nice and chilled to work with or you can start scooping them right after you make the dough but probably you will have to chill it for a while as you're making the cookies and the dough stays out. I sometimes stick it in the freezer for a few minutes to get it to firm up again.
  • In a large bowl, cream butter and sugar together until fluffy, add eggs one at a time, then the extract and zest.
  • In a smaller bowl whisk the flour, salt and baking powder, then slowly add to the creamed mixture alternately with the milk, you might not have to use all the milk.
  • When everything is incorporated, let the dough rest for 5 minutes or wrap and chill overnight.
  • Heat oven to 350 degrees. and place cookies on a parchment lined baking sheet.
  • To form the knots I like to use a cookie scoop so all will be similar in size, then take the scoop of dough and roll it into a log about 5 or 6 inches, it's the length of a bench scraper, that's how I measure mine.
  • Then take one side of the log and spiral it into a circle, you can tuck the other end down or up, it doesn't matter.
  • Bake for 12 to 15 minutes according to your oven, mine took exactly 12 minutes, you want the underneath to be golden brown, not dark brown.
  • Cool on racks.
  • LIMONCELLO ICING
  • One and one half cups of powdered sugar