Italian Knot Cookies – a delicious recipe with eggs, sugar, butter, vanilla, flour, baking powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
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 pieces of dough, a little at a time, and roll in your hand, twist both ends to form knot.
2
Bake at 350 degrees for 10 minutes or until bottom is golden brown on ungreased sheet. Let cool. Beat confectioners' sugar with small amount of milk with electric mixer. Icing should be thick, add more milk if needed. Ice top of cookies and sprinkle with colored trimmets. Yield: approximately 7 dozen.
2248
kcal
Calories
62
g
Fat
396
g
Carbs
35
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 6 eggs, 1 cup sugar, 1/2 pound butter softened, 1 teaspoon vanilla, and more.
Yes, Italian Knot Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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