Anginetti, Italian Lemon Knot Cookies

One and one half cups of powdered sugar

Five tablespoons of limoncello Liqueur

zest of 1 lemon

TRADITIONAL LEMON ICING

One and one half cups of powdered sugar

zest of 1 lemon

One half teaspoon of lemon extract

and lemon juice to get the right consistency.

I always taste my icing to make sure it has the right amount of lemon, you can always add more, and I also like to brush my icing on instead of dipping., personal preference.

After frosting immediately put your sprinkles on and then let the whole cookie dry for about an hour.

You can keep them in tins with wax paper in between, or you can freeze them in an airtight container right after they bake and cool down, then frost them a day or two ahead before you’ll be eating them.