|6 cups||Flour; (up to 7)|
|1¼ cup||Oil; (10 oz.)|
|1||Orange; squeezed & pulped or orange extract|
|3 tablespoons||Baking powder|
|4 cups||Confectioners Sugar; (sifted)|
|Anisette to taste|
|Vanilla to taste|
|Orange extract to taste|
|Milk; enough to make pasty consistency-, (3 - 4 tbspns per cup--add more if too thick)|
Greetings to All! I'm looking forward to sharing some TNT recipes with all of you. In fact, the one I'm posting today is an authentic family recipe (been around forever) for Italian "Knot" cookies. Hope you enjoy it.
Beat eggs; add sugar, beat thoroughly; add oil; continue to beat; add vanilla; continue beating, add anisette; continue beating; add orange juice and pulp; continue beating.
Reserve 2 - 3 cups of flour.
To above mixture, add 2 cups flour, beat; add 3rd cup flour and baking powder, beat; add 4th cup of flour; stop beating mixture when dough starts to run up egg beaters. Make a well with remaining flour. Pour mixture into well and begin kneading, adding flour from circle; knead until dough forms a soft ball; it is not necessary to use all of remaining flour--the softer the better. If necessary, oil hands while working dough to keep dough soft and moist.
Cut into strips, then into 2-inch lengths; shape into knots. Place on ungreased cookie sheet 2 inches apart.
Bake at 350 degrees for 12 - 15 minutes or until light golden brown.
Posted to TNT Recipes Digest by LADYSPARK@... on Mar 7, 1998
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