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lemon knots



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  • 1/2 # butter
  • 1 c sugar
  • 1 # ricotta
  • 2 eggs
  • 2 tsp powder
  • 1 tsp soda
  • 4 c flour
  • 2 tsp vanilla
  • 2 Tbl anise extract or lemon



Step 1

Cream butter and sugar, add ricotta and then rest of ingredients. Bake 350 till lightly browned. Cool. Mix powder sugar and milk to make a thick glaze. Add extract to taste. Dip cookies in glaze, let dry. Can sprinkle with colored sugar or non-parriels.


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