Recipe 400 - Christmas Almond Knots

This one was The Princess's choice :)

She saw this in a Wilton book we had and wanted to make those. We used a recipe very similar to this one but it was almond extract instead of lemon zest/juice.

The Princess had lots of fun decorating these ones. Lots of sprinkles and green maraschino cherries.

These were also VERY tasty, in fact they may have been my favorites this year :) They looked so nice and were pretty easy to make and decorate.

Christmas Almond Knots

• 3 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 4 tablespoons butter, room temperature
• 1/2 cup sugar
• 3 large eggs
• 1 teaspoon almond extract

 

Icing:

• 1-1/2 cups confectioners'  sugar
• 4 to 5 tablespoons milk 
• 1 teaspoon almond extract

Colored sprinkles

 

To make the cookies:
In a bowl, combine the flour, baking powder, baking soda, and salt.
Set aside.
In a large bowl, cream the butter and sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
Add the extract.
Gradually add the flour mixture, beating well to combine.
The dough will be soft.
Wrap the dough in plastic paper and refrigerate for 1 hour.
Preheat the oven to 350 degrees F.

Place the dough on a lightly-floured surface.
Break off golf-ball size pieces of dough.
Roll each piece into a rope about 7 inches long and 1/2 inch in diameter.
Tie into a knot with one end poking up in the center.
Place 1-inch apart on the prepared baking sheets.
Bake 12 to 15 minutes or until lightly browned.
Transfer the cookies to a wire rack to cool completely.

 

To make the icing:
In a bowl, stir together the confectioners'  sugar and milk until smooth.
Stir in the almond extract.
Add more milk if necessary to make a slightly thin icing.
Dip the top of each cookie into the icing.
Place the cookies on wire racks and top with the colored sprinkles.
Allow the icing to dry before storing.
These cookies will stay fresh in an airtight container for about 1 week.