Italian Knot Cookies (Anginetti)

Italian Knot Cookies (Anginetti), are always a favorite. This recipe is my grandmother’s recipe and is truly a treasure. Soft, pillow bites of perfection. These cookies are a favorite for our large family get togethers. These anginetti cookies can be used for almost any occasion. Christmas, Easter, weddings or really any day. They are so good you can not help but make them.

Author: It is a Keeper

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 30 cookies

Calories: 170 kcal per serving

Ingredients

3 cups - All-Purpose Flour
3 teaspoons - Baking Powder
½ tsp - Salt
¾ cup - Vegetable Shortening
¾ cup - White Sugar
3 - Eggs
1 tsp - Vanilla Extract
½ tsp - almond extract
2 cups - Icing Sugar
4 tablespoons - Whole Milk or Cream
2 tablespoons - Butter
1 tsp - Vanilla or Almond Extract
Christmas Sprinkles

Instructions

Preheat oven to 400F.
Line two baking sheets with parchment paper or silicone baking mats. Set aside.
In a small bowl, whisk together the flour, baking soda and salt. Set aside.
In a large bowl, beat together the shortening and sugar until light and fluffy, about 2 minutes.
Beat in eggs and extracts for 30 seconds, then add half of the flour mixture. Beat until fully incorporated, then add remaining half of the flour mixture.
Use a cookie scoop to portion out the cookies on the prepared mats. For a more smooth appearance, you can roll the cookies into balls but that is optional.
Bake for 8-10 minutes, until just lightly golden and cookies start to crack on top.
Allow cookies to cool completely before frosting.
For the icing, whisk together powdered icing sugar, milk, melted butter and your choice of flavor extract and adjust the consistency with additional powdered sugar or milk.
Portion one tablespoon of the icing onto each cookie and add sprinkles.
Allow icing to dry for 30 minutes before serving or storing.

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