Ingredients
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3 1/2
-
1/4
-
2
-
3
-
1
-
1/4
-
3
-
3/4
-
-
5
-
4
-
2
-
-
-
Directions
Anisette Love Knots, Italian cookie favorite, full of anisette flavor , used this recipe and it was good but I isubstituted pure anise oil, it is stronger so you use less, They turned out good I cut them into shapes and also just round cookies and then dipped them in the icing and sprinkled them they are really good!
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Steps
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1
Done
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Cookies: |
|
2
Done
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in Bowl, Combine Flour, Baking Powder and Salt. Toss Lightly With a Fork. Add Eggs and Sugar Mix Well, (mixture Will Be Crumbly). Add Melted Butter, 3 Teaspoons Anise Extract and Warm Water. Stir Until Mixture Forms a Ball. Transfer Dough to a Lightly Floured Surface and Knead For 5 Minutes Until Dough Is Smooth. Chill For One Hour. |
|
3
Done
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Preheat Oven to 400 Degrees. Pinch Off Pieces of Dough About the Size of Large Olives and Roll Into Logs. Tie Each Into a Knot Shape and Place on Aluminum Foil Approximately 2 Apart. Slide Foil With Cookies Onto Cookie Sheets. Bake 8 to 10 Minutes or Until Bottoms Are Pale Brown. When Done, Slide Aluminum Foil Off Cookie Sheets and Let Cookies Cool on Foil Until Cool. |
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4
Done
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Glaze: |
|
5
Done
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Stir Milk and Remaining Two Tablespoons Anise Extract Into Confectioners Sugar. Consistency Should Be Like Heavy Cream, If Needed, Add Drops of Milk. Dip Cookies Upside Down Into Glaze; Turn Upright and Dry on Cookie Rack Over Waxed Paper For One Minute, Than Sprinkle With Candy Sprinkles. Makes About 50 Cookies. |
|
6
Done
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Store in a Waxed Paper Lined Cookie Tin, Approximately One Week. |
