Italian Knots Recipes

Steps:

• CREAM BUTTER, SUGAR. EGGS ,ADD RUM OR ANISE EXTRACT
• ADD FLOUR, BAKING POWDER, MIX WELL TO MAKE A SOFT DOUGH
• ROLL DOUGH INTO A CYLINDER SHAPE, SLICE DOUGH, THEN ROLL IT LONG SHAPE OVERLAP AND TIE INTO A KNOT.
• AFTER BAKING, TAKE 4 CUPS OF CONFECTIONERS SUGAR, MIX WITH 1 BAR OF BUTTER 1/4 TSP OF ANISE EXTRACT COVER COOKIES WITH THIS GLAZE AND DECORATE WITH THE NONPARELLS.OR COLORED SUGAR.
• Bake @350 degrees for 10 minutes

Steps:

• In a Dutch oven, cook the sausage over medium heat until no longer pink; drain. Add the remaining ingredients. , Cover and cook for 30 minutes or until vegetables are tender, stirring, occasionally. Serve with a slotted spoon.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix flour, baking powder, and salt together in a bowl.
• Combine butter, sugar, eggs, and vanilla in the bowl of a stand mixer fitted with the paddle attachment; beat until smooth and creamy. Change to the dough hook and gradually mix in flour mixture. Add warm water and mix until a smooth dough forms.
• Roll dough into 1 1/2-inch balls. Roll each ball out to a 4-inch long worm. Bring one end over the other, then underneath and through the middle, like a knot. Place 16 cookies on a baking sheet, four rows of four.
• Bake in the preheated oven until edges are golden, 13 to 15 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
• Repeat to bake remaining 2 batches of cookies.
• Meanwhile, mix powdered sugar, anise extract, and salt together in a bowl. Mix in water, a little at a time, until desired consistency.
• Dip cooled cookies upside down into the icing, then turn over onto waxed paper. Sprinkle with candy sprinkles.