Italian Love Knots



  • 1 pound (2 cups) margarine (do not use low-fat spread)
  • 3 cups (1 1/2 pounds) granulatedsugar
  • 16 cups (5 1/2 pound) 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


  • 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


  1. Dough: If margarine is coming directly from the refrigerator, microwave a little until soft.
  2. Cream margarine and sugar together for a minute or two.
  3. Add milk, eggs, orange (if using), baking powder and flour. The dough should be soft but not sticky.
  4. On lightly floured board, divide into small (2-inch) balls, then roll into pencils (the size of your finger) and tie into knot.
  5. Put on cookie sheets with parchment paper liner.
  6. Bake at 375 degrees F until light brown, maybe 5 to 7 minutes. Watch carefully to keep from burning.
  7. Apply icing when cool.
  8. Icing: Mix together all but the water. Add water gradually to desired thickness. Spread on cookies.

Servings: 144

Recipe may be halved.

Posted by LladyRusty at Recipe Goldmine 12/6/2001 11:32 pm

Source: Recipe by Paul Donatelli - from Pittsburgh Post-Gazette August 03, 2000

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