Feel free to mix up the flavors, sometimes I use vanilla & almond extract, sometimes anise oil, sometimes I will grate in orange and lemon zest. Make them your own and make Nonna proud! 

INGREDIENTS:
1/2 cup butter, room temp
3/4 cup white sugar
3 eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1/4 cup milk
1/4 cup light olive oil
3 3/4 cups all-purpose flour
5 teaspoons baking powder

ICING:
4 cups confectioners’ sugar
1/2 cup butter, room temp
1 teaspoon vanilla extract
1 teaspoon almond extract
3 tablespoons milk
Sprinkles

DIRECTIONS:
Preheat oven to 350 degrees F. Line cookie sheets with wax.
In a large bowl, cream together 1/2 cup room temperature butter and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 teaspoon vanilla and 1 teaspoon almond extract, 1/4 cup milk and oil. Combine the flour and baking powder, stir into the wet mixture. Roll dough into 1 inch balls. On a lightly floured surface, roll the balls out into ropes about 5 inches long. Tie into loose knots and place cookies 1 inch apart onto the prepared cookie sheets.
Bake for 5 minutes on the bottom rack and 5 minutes on the top shelf of the preheated oven, until the bottoms of the cookies are golden brown. When cookies are cool, dip them into the icing.
To make the icing, cream together the confectioners’ sugar, 1/2 cup butter, and 1 teaspoon vanilla and 1 teaspoon almond extracts. Beat in 3 tablespoons milk, one tablespoon at a time. Top with sprinkles.

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