Italian Knot Cookies

Name: Italian Knot Cookies
Cuisine: American
Ingredients: 1/2 cup Softened Salted Butter; 1 cup Sugar; 1 Egg; 1 cup Ricotta Cheese; 1 tsp Vanilla Extract; 2 cups All Purpose Flour; 3/4 tsp Baking Powder; 1/4 tsp Baking Soda; 1 1/2 cups Confectionary Sugar; 3 tbsp Milk; 1 tbsp Lemon Zest; Sprinkles

Antonia @aattardo

Italian Knot Cookies

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Ingredients

1/2 cupSoftened Salted Butter
1 cupSugar
1Egg
1 cupRicotta Cheese
1 tspVanilla Extract
2 cupsAll Purpose Flour
3/4 tspBaking Powder
1/4 tspBaking Soda
Icing:
1 1/2 cupsConfectionary Sugar
3 tbspMilk
1 tbspLemon Zest
Sprinkles

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Steps

1

In a large bowl blend your softened butter and sugar until creamy
2

Add egg, ricotta and vanilla
3

In a smaller bowl combine flour, baking powder, baking soda
4

Slowly combine you dry ingredients into your wet ingredients. Blend for a few until the texture resembles play-dough
5

Cover a refridgerate dough for at least an hour
6

While dough is chilling, prepare the icing by whisking confectionary sugar, lemon zest, milk and sprinkles
7

One dough cools form into a ‘knot’ or just use a small ice cream scooper
8

Bake at 350 for 14-16m (much less if using convection oven)
9

Remove cookies and let them cool. Once they have settled top with icing and more sprinkles