Anisette Love Knots Recipe

Ingredients for Anisette Love Knots

How to Make Anisette Love Knots

1. **Prepare the Dough:** In a large bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt.
2. **Combine Wet Ingredients:** Add 2 large eggs and 1 cup granulated sugar to the flour mixture. Mix well using a hand mixer or whisk until combined.
3. **Add Remaining Ingredients:** Stir in 1/2 cup melted unsalted butter, 5 teaspoons anise extract, and 1/4 cup warm water. Mix until a soft dough ball forms.
4. **Knead the Dough:** Turn the dough out onto a lightly floured surface and knead for 5 minutes until smooth and elastic.
5. **Chill the Dough:** Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour.
6. **Preheat Oven:** Preheat your oven to 400°F (200°C). Line baking sheets with aluminum foil.
7. **Shape the Cookies:** Pinch off pieces of dough about the size of large olives. Roll each piece into a 3-4 inch log and tie into a knot. Place the knots onto the prepared baking sheets, leaving about 2 inches between each cookie.
8. **Bake the Cookies:** Bake for 8-10 minutes, or until the bottoms are lightly golden brown.
9. **Cool the Cookies:** Carefully remove the baking sheets from the oven and let the cookies cool on the foil for a few minutes before transferring them to a wire rack to cool completely.
10. **Make the Glaze:** In a small bowl, whisk together 2 cups confectioners' sugar with 2 tablespoons of anise extract and 2-4 tablespoons of milk until you reach a consistency similar to heavy cream. Add more milk, a teaspoon at a time, if needed to thin the glaze.
11. **Glaze the Cookies:** Dip the cooled cookies upside down into the glaze, ensuring they are fully coated. Turn them upright and let the excess glaze drip off.
12. **Decorate and Serve:** Place the glazed cookies on a wire rack set over waxed paper to dry for about a minute. Sprinkle with your favorite candy sprinkles while the glaze is still wet.
13. **Storage:** Store your Anisette Love Knots in an airtight container lined with waxed paper for up to one week.