Italian Knot Cookies

For cookies:

Line a cookie sheet with parchment paper (or more than one if you have them and want to save time).

In a medium bowl, sift 4 cups of flour, baking powder and salt and set aside. Pre-heat oven to 375°F.

In large mixing bowl, beat butter and sugar with an electric mixer until fluffy. With the speed set on low, add the eggs one at a time, then add milk and vanilla extract last. Add flour mixture slowly until just combined. Add a couple of tablespoons more of flour if the dough is very sticky.

Spoon out a tablespoon of dough, press a couple of chocolate chips inside and drop on the prepared cookie sheet about 1 inch apart. These cookies do not spread much.

Bake on the middle rack for 7 – 8 minutes (or in the two middle racks but alternating, if you use 2 pans) or until the bottoms of the cookies are golden. The top should stay white. Cool 1 minute.

Meanwhile, make the glaze by combining confectioner’s sugar, lemon juice and just enough water to reach desired consistency. The glaze should have a viscuous consistency like syrup.

Brush glaze on each cookie, leaving just the bottom unglazed. Top with a few sprinkles and transfer to rack to cool completely.

Can be stored in plastic containers for up to a week. I’ve found that in tin containers, the glaze starts to break down and get gooey. I’m not sure that these can be frozen.