Italian Knot Cookies

Name: Italian Knot Cookies
Total time: 45
Yield: 60
Ingredients: 1 cup white sugar; 0.5 cup unsalted butter, at room temperature; 0.5 cup margarine; 0.25 cup milk; 1 teaspoon pure vanilla extract; 0.25 teaspoon almond extract; 6 large eggs; 4.5 cups all-purpose flour; 1 teaspoon baking powder; 0.5 teaspoon salt; 1 cup confectioners' sugar; 1 tablespoon milk, or more as needed; 1 teaspoon lemon juice; 1 tablespoon colored sugar or festive sprinkles

Recipe by ROBBILYNNE from allrecipes.com

Dessert 45 Mins.

Ingredients

60 servings

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1 cup white sugar
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0.5 cup unsalted butter, at room temperature
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0.5 cup margarine
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0.25 cup milk
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1 teaspoon pure vanilla extract
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0.25 teaspoon almond extract
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6 large eggs

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4.5 cups all-purpose flour
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1 teaspoon baking powder
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0.5 teaspoon salt
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1 cup confectioners' sugar
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1 tablespoon milk, or more as needed
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1 teaspoon lemon juice
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1 tablespoon colored sugar or festive sprinkles

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
Cream sugar, butter, margarine, milk, vanilla extract, and almond extract together in a large bowl. Add eggs, 1 at a time, beating briefly after each addition.
Combine flour, baking powder, and salt; add 1 cup at a time to the creamed mixture until a dough forms, using your hands if and when necessary. Turn out onto a floured board and knead briefly until smooth and a bit sticky, but not sticking to your hands. Set aside to rest for 5 minutes.
Pull off small pieces of dough, 1 at a time, and roll into a rope. Gently place one end towards the middle, followed by the other end, in a way to slightly overlap each other. Repeat to form remaining cookies and place on the prepared cookie sheets.
Bake in the preheated oven in batches until just turning a light brown on the bottom, 10 to 15 minutes. Remove to a wire rack and allow to cool slightly.
Meanwhile mix confectioners sugar, milk, and lemon juice together in a small bowl to form a thin glaze. Dip warm cookies in the glaze and sprinkle with sugar or sprinkles. Let set on waxed paper or a cooling rack to dry.