Recipe: Italian Love Knots (cookies with anise)

ITALIAN LOVE KNOTS
Source: Pittsburgh Post-Gazette
From: Paul Donatelli, Thursday, August 03, 2000
Makes 12 dozen cookies (recipe can be halved)

1 pound (2 cups) margarine (do not use low-fat spread)
3 cups (1 1/2 pounds) sugar
3/4 cup milk
12 eggs, beaten
3 ounces anise extract (not anise oil), or orange extract, or juice of one orange and grated rind
4 tablespoons baking powder
16 cups (5 1/2 pounds) flour

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 -- we used orange, not anise), 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 until light brown, maybe 5 to 7 minutes. Watch carefully to keep from burning.

Apply icing when cool (recipe follows).

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

Mix together all but the water. Add water gradually to desired thickness. Spread on cookies.

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Hi Susan,

I wonder if the dough for these will make a cookie similar to the one you're looking for? I've never tried the recipe - you might want to halve or quarter the amounts for the first try.

Happy Holiday Baking!

Betsy at Recipelink.com