Anisette Love Knots

• cups flour↗3 1⁄2
• lb unsalted butter, melted (1 stick)↗1⁄4
• tablespoons baking powder↗2
• teaspoons pure anise extract↗3
• pinch salt↗1
• cup warm water1⁄4
• eggs↗3
• cup granulated sugar↗3⁄4
• Glaze↗
• tablespoons milk↗5
• cups sifted confectioners' sugar↗4
• tablespoons anise extract↗2
• candy sprinkles↗

Step-by-step instructions

1. 1

   In bowl, combine flour, baking powder and salt. Toss lightly with a fork. Add eggs and sugar – mix well, (mixture will be crumbly). Add melted butter, 3 teaspoons anise extract and warm water. Stir until mixture forms a ball. Transfer dough to a lightly floured surface and knead for 5 minutes until dough is smooth. Chill for one hour.

2. 2

   Preheat oven to 400 degrees. Pinch off pieces of dough about the size of large olives and roll into logs. Tie each into a knot shape and place on aluminum foil approximately 2” apart. Slide foil with cookies onto cookie sheets. Bake 8 to 10 minutes or until bottoms are pale brown. When done, slide aluminum foil off cookie sheets and let cookies cool on foil until cool.

3. 3

   Stir milk and remaining two tablespoons anise extract into confectioners sugar. Consistency should be like heavy cream, if needed, add drops of milk. Dip cookies upside down into glaze; turn upright and dry on cookie rack over waxed paper for one minute, than sprinkle with candy sprinkles. Makes about 50 cookies.

4. 4

   Store in a waxed paper lined cookie tin, approximately one week.