| 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 Ounces 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 icing
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 Degrees 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 |
