Sicilian Knot Cookies

Prep Time
Cook Time
Ready In

"You can't just have one. If you do not like anise, you can use almond Extract instead."

Original recipe yields 30 servings
  • Garnish


  • Serving Size: 1 (49 g)
  • Calories 149.3
  • Total Fat - 5.1 g
  • Saturated Fat - 2.3 g
  • Cholesterol - 29.2 mg
  • Sodium - 512.5 mg
  • Total Carbohydrate - 24.2 g
  • Dietary Fiber - 0.7 g
  • Sugars - 13.7 g
  • Protein - 2.5 g
  • Calcium - 46.8 mg
  • Iron - 0.4 mg
  • Vitamin C - 4.2 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 375 degrees. Sift together flour and baking powder. Beat together sugar and butter. Add eggs, (one at a time), milk, salt, vanilla, anise extract and then the flour. Mix at low speed or by hand just until flour is incorporated.

Step 2

Roll dough into ropes. Cut each rope into a 5-inch piece and tie like a knot. Bake cookies on un-greased cookie sheets about 10 to 12 minutes. Cookies should be set but not brown. Cool cookies completely.

Step 3

Make a glaze by mixing powdered sugar, butter, lemon juice and lemon rind. Dip tops of cookies in glaze and then in the chopped walnuts.

Tips & Variations

No special items needed.



Wonderful cookies. I used anise seed instead of the extract and skipped the glaze. I also couldn't tie the tie in knots, so just folded it over like bow-ties. This makes a lot of cookies -- about 4 dozen or so. Thanks for sharing!

review by:
(11 Jul 2017)