Italian Knot Cookies

Submitted by: Josephine Di Laura, AXON New York

“Since I can remember, I have always looked forward to the variety of desserts that followed Christmas dinner; these would usually include tri-color cookies, cannoli's, sfogliatelle, and a variety of soft buttery, sweet cookies. The Italian knot cookies were always my favorite, I always looked for the cookie with the most frosting, although my mom was pretty good at making sure each cookie had the same amount of frosting and sprinkles coated on top. ”



  • 3/4 cup(s) melted butter
  • 3/4 cup(s) sugar
  • 3 eggs
  • 1 tsp(s) vanilla extract
  • 4 cup(s) flour
  • 6 tsp(s) baking powder
  • 1 pinch of salt
  • 1/4 cup(s) warm water


  • 2 cup(s) powdered sugar
  • 1/2 tsp(s) Anise extract or 1 tablespoon of vanilla or 1 tablespoon of fresh lemon juice (depends on what flavor you prefer)
  • 1 pinch of salt
  • 2 tbsp(s) milk

Cooking Instructions

  1. Cream butter and sugar until soft and creamy.

  2. Add eggs and vanilla, mixing well.

  3. Combine flour and baking powder, then blend into the butter mixture.

  4. Break off small, walnut sized pieces of dough and shape into bows, braids, knots, "S" shapes, or any shape you desire.

  5. Bake in a preheated oven at 375 °F until lightly browned, about 15-20 minutes.

  6. Cool on wire racks, then ice as desired.

  7. Icing: Blend sugar and your choice of flavoring, adding milk slowly to form a soft, smooth icing (some ice the cookies while they are still warm, others wait until they are cooled).

  8. Sprinkle with colored sugar or confettini (tiny multi-colored sprinkles) before icing sets.

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Mixture of old family recipe and online instructions from

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