Name: Vanilla Knot Cookies
Prep time: 140 min
Cook time: 11 min
Total time: 151 min
Yield: 48 cookies
Ingredients: For the Dough; ½ cup solid vegetable shortening; 1 cup granulated sugar; 3 large eggs; ½ cup whole milk; 1 tablespoon vanilla extract (homemade or try mine); 4 cups all-purpose flour, sifted; 3½ teaspoons baking powder; Pinch of salt; 2 cups confectioners' sugar, sifted; 2 tablespoons plus 1 teaspoon of water or milk; ½ teaspoon clear vanilla extract; 1 teaspoon anise extract (optional); Nonpareils (optional)

Sweets

Vanilla Knot Cookies

Author: Mary DiSomma

These classic Italian knot cookies called Anginetti are typically served at celebrations like weddings or during the holidays. They have a tender, cake-like bite with a sweet, vanilla glaze. This quick, simple glaze is lovely as is, but it is also wonderful with the addition of anise and a garnish of nonpareils.

With any baking project, there are a few tips I recommend following. Make sure to use the right amount of flour; too much will make the dough dry when you are rolling it with the palm of your hand. Test your oven by baking 2-3 cookies first to make sure you don’t over-brown the bottoms. For most ovens, 11 minutes seems the sweet spot; it might be less or more on yours. Lastly, to me, the key to making any great vanilla-flavored cookie is using homemade vanilla extract. Once you get into the habit, you’ll never look back.

Cognac Vanilla Extract

For this homemade vanilla extract recipe, I prefer to use Madagascar vanilla beans. They have a floral aroma with a unique cherry-chocolate vanilla flavor that you can't get with imitation vanilla. For a bolder and a slightly smoky flavor, try Ugandan vanilla beans. Tahitian vanilla beans have a floral aroma with tones of ripe fruit; they are the perfect beans for when you are looking for cherry-chocolate, licorice, and caramel notes in a baked good.

Yield: 8 ounces
Prep Time: 15 minutes 15 min
Cook Time: 0 minutes0 min
Total Time: 15 minutes 15 min

Ingredients

1 sterilized 8-ounce glass bottle or jar
7 vanilla beans
8 ounces (1 cup) of Cognac or any 70 proof, 35% alcohol, like bourbon, vodka, rum, or brandy

Instructions

Place a vanilla bean pod on a cutting board. Make sure the flat side of the vanilla pod is facing down with the curled tip pointing to the left. Using a sharp knife, split vanilla bean lengthwise, making sure not to puncture the bottom side.
Slightly open the sides of the bean exposing the vanilla seeds or bean paste. With your knife held perpendicular to the bean, scrape the bean paste out of the pod with the blade of your knife. Place the vanilla paste and the empty pod into the jar. Continue with the remaining six vanilla beans.
Pour enough of the alcohol over the bean and paste until it is submerged. Close bottle and shake.
Remember to shake the bottle one to two times per week. Store the vanilla at room temperature and out of direct sunlight. The vanilla extract is ready to use after 8 weeks. You will enjoy the best vanilla you have ever tasted.