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Italian Love Knots

Correction/Clarification: (Published Aug. 1, 2000) In yesterday's recipe for Italian love knots, the amount of flour should have been 16 cups and the baking powder 4 tablespoons.


1 pound (2 cups) margarine (do not use low-fat spread)
3 cups (1 1/2 pounds) sugar
16 cups (5 1/2 pounds) flour
3 ounces anise extract (not anise oil), or orange extract, or juice of one orange and grated rind
3/4 cup milk
12 eggs, beaten
4 tablespoons baking powder

If margarine is coming directly from the refrigerator, microwave a little until soft.

Cream margarine and sugar together for a minute or two.

Add milk, eggs, orange (if using -- we used orange, not anise), baking powder and flour. The dough should be soft but not sticky.

On lightly floured board, divide into small (2-inch) balls, then roll into pencils (the size of your finger) and tie into knot.

Put on cookie sheets with parchment paper liner. Bake at 375 degrees until light brown, maybe 5 to 7 minutes. Watch carefully to keep from burning.

Apply icing when cool (recipe follows).

Icing
2 pounds powdered sugar
2 tablespoons margarine
1 teaspoon vanilla, almond or lemon extract
1/2 to 1 cup water, heated in microwave or on stovetop

Mix together all but the water. Add water gradually to desired thickness. Spread on cookies. Makes 12 dozen cookies (recipe can be halved).

-- Paul Donatelli

Thursday, August 03, 2000



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