Egg Knot Cookies - An Italian Christmas Cookie
- 6 cups of flour
- ½ lb . softened butter
- 4 tbsp . Baking Powder
- ¼ tsp . salt
- 6 eggs
- ¼ cup milk
- 1 ½ cups sugar
- 2 tsp . vanilla
Beat cream, butter, and sugar until smooth. Add eggs and vanilla to mixture. Next, add flour, baking powder, and salt. Add milk at the end.
Continue to knead to form the dough. Roll out a section of dough to form long thin tube shape. Cut in 4-inch lengths. Tie in a knot shape. Bake for 10 minutes at 375 degrees or until golden on the bottom. Cool cookies completely on rack before glazing.
For glaze, mix together 1 ½ lbs. confectioners’ sugar and milk in a very large bowl. Add several cookie and coat completely with glaze allowing excess to drip off. Put on wax paper an immediately sprinkle with a small amount of non-pareils sprinkles. Allow to completely dry on top and bottom before transferring to container.
Recipe yields approximately 10 dozen cookies.