Italian Love Knots

Italian Love Knots

Posted by LladyRusty at recipegoldmine
com 12/6/2001 11:32 pm

Source: Recipe by Paul Donatelli – from Pittsburgh Post-Gazette August 03, 2000

1 pound (2 cups) margarine (do not use low-fat spread)
3 cups (1 1/2 pounds) granulatedsugar
16 cups (5 1/2 pound) flour
3 ozs anise extract (not anise oil), or orange extract,
or juice of one orange and grated rind
3/4 cup milk
12 eggs, beaten
4 tablespoons baking powder

2 pounds powdered sugar
2 tablespoons margarine
1 teaspoon vanilla, almond or lemon extract
1/2 to 1 cup water, heated in microwave or on stovetop

If margarine is coming directly from the refrigerator, microwave a little until soft

Cream margarine and sugar together for a minute or two

Add milk, eggs, orange (if using), baking powder and flour
The dough should be soft but not sticky

On lightly floured board, divide into small (2-inch) balls, then roll into pencils (the size of your finger) and tie into knot

Put on cookie sheets with parchment paper liner
Bake at 375 deg F until light brown, maybe 5 to 7 minutes
Watch carefully to keep from burning

Apply icing when cool

Icing: Mix together all but the water
Add water gradually to desired thickness
Spread on cookies

Recipe may be halved

Servings: 144

Topics: Italian Recipes - Desserts


Leave a Comment