METHOD
Preheat oven to 350°
F. Lightly grease 2 cookie sheets.
In a large bowl, cream
together butter, margarine and
sugar until light.
Blend in vanilla and
milk or orange juice, then eggs one at a time, mixing well after each
addition. Stir in candied fruit and nuts.
In another large bowl,
whisk together flour, baking powder and salt.
Gradually add flour 1
cup at a time, to butter mixture. Combine until a dough forms, eventually
using your hands if necessary.
Turn dough out onto a
floured surface and knead briefly until smooth. The dough should be slightly
sticky, but it shouldn't stick to your hands.
Set dough aside to rest
for 5 minutes.
Break off pieces of dough
about the size of a large walnut in its shell. Roll out into ropes about
6" in length and 1/2" in diameter. Gently form each rope into
a loose knot, although not literally. Tuck ends underneath. They should
be roughly 1 1/2" in diameter. Place on greased cookie
sheets.
Bake 15 minutes or until
bottoms are browned and cookies sound hollow when lightly tapped with
a finger.
Remove from oven and
cool on a wire rack. When cookies have cooled, dip tops of cookies into
glaze.
Lightly sprinkle tops
with non pariels while glaze is still wet, and set them aside to dry.
Store in an airtight container. They'll keep for about a week and will
freeze well.
recipe from www.inmamaskitchen.com
Contributor: Lynn Masiello
more cookies back to Christmas
page more
sicilian recipes article
on sicilian cooking
Tip:
Showing her Italian verve, Lynn suggests that you feel free to play with
this recipe. Here are some suggested substitutes:For
vanilla extract, feel free to substitute anise extract. For
milk, you can substitute orange juice. You
can omit hazelnuts or walnuts for a smoother cookie.
©
submit your recipes,
click here 
