ITALIAN KNOT COOKIES
Ingredients for 4 - 5 dozen cookies:
2 1/2 cups unbleached flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup unsalted butter (1 stick)
1/2 cup sugar
2 large eggs
1/4 cup sour cream
1/2 tablespoon grated lemon peel
1/2 tablespoon lemon extract
1 cup powdered sugar
1 1/2 tablespoons lemon juice
1 teaspoon milk
colored sprinkles (optional)
Preheat the oven to 350 degrees. Lightly oil 2 cookie sheets or line them with parchment.
Measure and sift flour, baking powder, baking soda and salt into a large bowl. Reserve. Cream the butter and sugar with the paddle attachment in an electric mixer for 3 minutes. In a small bowl, beat eggs, add sour cream, lemon peel and lemon extract. Mix well. Gradually add egg mixture to the butter and sugar. Add the flour mixture with the machine running until the dough is smooth.
Turn the dough out onto a lightly floured work surface. Break off pieces of dough about the size of a walnut. Roll each piece into a rope about 4" long. Tie each rope into a knot. Place knots 1" apart on the prepared bake sheet. Bake for 18-20 minutes. Cool on a rack.
Icing: Blend sugar, lemon juice and milk until smooth. Ice the cool knots and add sprinkles as desired.