Perfect Easter Favorite cookie "Anginetti knot cookies - Italian Anisette Cookies".

#anginetti #anisette #anisettecookies To print the ingredients & recipe, please click the link below: https://alessandrasfoodislove.com/ang... Ingredients: 3 eggs at room temperature 1/2 cup sugar (100 g) 1/2 cup oil sunflower/grapeseed/light olive oil (120 ml) 2 tbs anise liqueur (Sambuca) 1 to 2 tsp anise extract 3 cups flour (400 gr) 3 tsp baking powder 1/4 tsp salt Ingredient for Glaze: 3 cups confectioners sugar/powdered sugar/10X (420 g) 1/4 cup milk or less 1/4 tsp anise extract Directions: Step#1- In a large bowl combine egg and sugar. Using a handheld mixer mix until sugar is dissolved. Step#2- Slowly add the oil and continue mixing. Add the anise extract and Sambuca. Set aside. mix flour, salt and baking powder in a bowl. Step#3- Sift the dry ingredients into the egg mixture. Using a spatula gently fold everything together until it creates a dough. Step#4- Place in a plastic wrap and refrigerate at least for 30 minutes. Step#5- Cut dough in four pieces. Roll out 3/4 of an inch logs and cut them in 6 inch pieces. Roll the log as if you were making a knot. (See video) Step#6- Place on a large cookie sheet covered with parchment paper and bake for 15 minutes at 350°F (180 Celsius) (Don’t over bake as they should be a pale golden color). Step#7- In a large bowl add powdered sugar and anise extract. Slowly add milk and mix using a whisk. As the sugar absorbs the milk keep adding a little more until smooth and thick. Step#8- Dip tops of cookies in glaze, sprinkle your favorite color sprinkles or leave plain. Lemon knots Step#1- Substitute Sambuca with fresh squeezed lemon juice and zest of a lemon. For the glaze instead of milk use lemon juice Step#2- Omit anise extract Step#3- For vanilla knots substitute Sambuca with milk and add 1 tsp pure vanilla extract. These cookies are wonderful for many different occasions, just adjust the sprinkles accordingly. Buona Pasqua 🐣