Italian Bow-Knot Cookies

1. 1

   Cut butter into flour.

2. 2

   Stir

3. 3

   in the sugar and baking powder. In a separate bowl, beat eggs with milk and extracts.

4. 4

   Add egg mixture to the flour mixture.

5. 5

   Stir until mixed and turn onto a floured board and knead for 2 minutes.

6. 6

   Refrigerate for 1 hour. Cut off small pieces of dough; roll pencil thin 6 inches long. Twist into a loose knot.

7. 7

   Place on an ungreased baking sheet and bake at 325u00b0 for 20 minutes or until golden brown.

* Per serving · 4 servings · Values may vary.

No additional tips available.