Of the myriad baked goods that my mother-in-law makes for the holidays, these simple cookies are my favorite. Well, maybe it’s a tie between these, carrot cake, ginger molasses cookies, and coffee cake. We are visiting her in Massachusetts this week, and I made sure to note the technique. She reminisced with me about all the showers she’s attended, where a group of women would roll out the knots and ice the cookies around a big table. You can find these in any Italian bakery worth its salt, but making them for loved ones is extra special.
The dough isn’t particularly sweet, but has a lovely anise undertone. Make sure all of the ingredients are at room temperature. Decorate the royal icing with pretty sprinkles.
To my beloved Italian husband, Happy Anniversary!
Mom’s Italian Cookies
makes 4 – 5 dozen
Ingredients
5 eggs
3/4 cup shortening, softened
1/2 tsp salt
3/4 cup sugar
1/4 cup whole milk
8 tsp baking powder
Anisette liqueur to taste (about 3 or 4 tblsp)
5 cups flour
Icing
3 cups Confectioner’s Sugar
1/2 cup whole milk
Anisette liqueur (until you can smell it, about 3 tblsp)
1. Preheat oven to 375°. In the bowl of an electric mixer, with the dough hook attached, mix together eggs, shortening, salt, sugar, milk, baking powder and Anisette liqueur at medium speed, until well combined.
2. Reduce speed to low. Add all of the flour and continue to mix until the dough comes together in a firm ball. Scape down the bowl as needed. Place the dough on a clean, cool surface. Knead in a bit of flour if it feels sticky. Break off pieces of dough and roll under the palm of your hand, to create smooth 5-inch logs with a 3/4 inch diameter. Cross the ends of the rope in a loop, and tuck one end under the loop (see picture). Repeat the process with all of the dough.
3. Spray two large baking sheets with cooking spray. Place the knots on the sheets, 2 inches apart. Bake the sheets in the upper and lower thirds of the oven, switching once, 8 – 10 minutes. Bottoms of the cookies should be lightly browned. Cool completely on racks.
4. Using the whisk attachment on an electric mixer, combine the icing ingredients to make a goopy frosting (see photo). Thin with more milk if too thick. Spread out a layer of wax paper on a large table or counter. Dip the top of each cookie in the icing and shower with sprinkles. Set the cookies on the wax paper and let the topping harden. Arrange on a platter.
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