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In a large bowl combine cream cheese, butter and butter with mixer. Add sugar and beat until smooth and creamy. Add eggs and vanilla and continue beating until fluffy. Add flour mixture. You will have to stir by hand at the end because it will be too stiff to beat with the mixer.
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In a large deep bowl cut the butter into flour with a pastry blender till coarse crumbs. Add the sugar and baking powder and stir till mixed. Beat the eggs, milk and extracts and add to the flour mixture. Use a fork and mix till flour is moistened and then work it you're your hands until the
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Preheat oven to 375 degrees. Sift together flour and baking powder. Beat together sugar and butter. Add eggs, (one at a time), milk, salt, vanilla, anise extract and then the flour. Mix at low speed or by hand just until flour is incorporated. Roll dough into ropes. Cut each rope into a 5-inch piece
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Gradually add dry ingredients to egg mixture until soft dough forms. Turn dough onto a floured board. Take about 1/2 ounce of dough and roll between fingers to form a long piece. Twist into a knot. Bake knots at 375 degrees for 12-14 minutes Frosting: Squeeze the juice of 2 lemons into 1/2 box of
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Beat eggs with butter, add sugar, beat egg mixture. It will be a little lumpy. Add flour and baking powder a little at a time and mix with a wooden spoon. Do not beat! Continue until all flour and baking powder is added. Knead dough until smooth, it will feel sticky. Add more flour if needed. Take
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A recipe for Italian Bow Knot Cookies containing flour baking powder salt beaten eggs sugar oil lemon extract ***Lemon Icing:*** butter confectioner
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Recipe for Italian Knot Cookies