Knot Cookies

You can make these as plain drop cookies, but traditionally they're formed into a knot before they're baked. This is my grandmother's recipe. She is Napolitana (from Naples). Kindly do not reproduce this recipe in any printed/written form, as it is part of a cookbook which is going to be published soon. Bake them and enjoy.

Knot Cookies:

5 1/2 c. all purpose flour
3/4 c. butter
1 1/2 c. sugar
1 1/2 Tablespoons baking powder
4 eggs
1/2 c. milk
1 tea. lemon extract
1 tea. anise extract
1/2 tea. salt

Glaze:
confectioner's sugar
milk
lemon juice
colored sprinkles

In a large bowl, cut butter into flour until mixute resembles coarse crumbs. Stir in sugar, baking powder and salt and mix well.
In another bowl, beat the eggs with the milk and extracts. Add to the flour and mix until well moistened.
Turn dough out onto a floured surface and knead for about 2 minutes or until you have a smooth dough.
Cover and refrigerate for 1 hour.
Preheat oven to 325.
On a floured surface, cut off small pieces of dough and roll them out to about 6" long and 1/2" in diameter.
Wrap into knots and place on a cookie sheet.
Bake 20 minutes or until very light brown.
Remove from cookie sheet to cool.
Top with glaze and colored jimmies.
If you'd rather not make the cookies into knots, just drop 1 T. of dough onto a cookie sheet and bake. Knots and drops should be about 2" in diameter.