Italian Bow Knot with Sprinkles Cookies

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Each year on Cookie Day, we make these cookies. We can thank Aunt Anita for this recipe. They are a favorite because they are not too sweet and not your run of the mill cookie. They take a little time but are so worth it! You will need a surface to roll the dough on. I have my mother's maple cutting board and it is such fun to use and think of her. You will need a heavy duty mixer for this. I use my KitchenAid with a dough hook.


6 eggs beaten

1¼ c sugar

¾ c olive oil

1½ tsp vanilla

3 tsp baking powder

6 c flour (approx.)


  • Cream oil and sugar; Add beaten eggs; Mix baking powder with 2 cups of flour and add to mixture
  • Keep adding flour a cup at a time until the last cup; then add a ¼ cup at a time letting the flour totally mix in before adding more
  • Stop flour when dough pulls from the sides of the bowl
  • Lightly oil surface to roll cookies on with olive oil
  • Scoop a meatball size amount of dough and roll out with flat fingers of both hands moving out to the side making a thick “pencil” of dough about ½” in diameter. Cut in 6″ increment and make a shoelace type knot. Keep it loose. Don’t work the dough too long or cookies will be too dense.
  • Place bow-knot on parchment covered cookie sheet about 2″ apart.
  • Bake in a 350-degree oven for approximately 12 minutes. Cookies will be light in color. Check the bottom of the cookie and when it is lightly browned it is done. Cool on a wire rack atop newspaper or another disposable protective surface.


 Italian Bow Knot with Sprinkles Cookies fun for Christmas Recipe Card
Italian Bow Knot with Sprinkles Cookies fun for Christmas Recipe Card


2 cups Confectioner’s sugar, 1 tsp Vanilla, Milk to drizzle-able

Drizzle Icing over cookies when all cookies are cooled. Immediately shake sprinkles over icing

This recipe was featured in Aging Tree Illustrated published November 30, 2017

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