PREP TIME 1 HR 15 MINS

COOK TIME 15 MINS

LET COOL 5 MINS

TOTAL TIME 1 HR 35 MINS

SERVINGS 24

INGREDIENTS

• ▢FOR THE COOKIES:
• ▢2 1/2 cup All Purpose Flour
• ▢1/2 cup Butter softened
• ▢1/2 cup Granulated Sugar
• ▢3 Large Eggs
• ▢2 tsp Vanilla Extract
• ▢Zest of 1 Lemon
• ▢1 Tbsp Baking Powder
• ▢1/4 cup Milk
• ▢1/4 tsp Salt
• ▢FOR THE GLAZE:
• ▢2 cups Powdered Sugar shifted
• ▢2 Tbsp Lemon Juice fresh
• ▢1 Tbsp Milk
• ▢Multi-Color Pastel Sprinkles

INSTRUCTIONS

• Beat together the butter and sugar in a stand up mixer or with a hand held mixer until the ingredients are creamed together and smooth.
• Then add in the eggs, vanilla extract and lemon zest. 
• Mix until combined and light and fluffy.
• Then add in the milk and mix until incorporated.
• In a separate bowl, mix together the flour, baking powder, and salt together. 
• Then gradually add these dry ingredients into the wet ingredients. 
• Mix together until the ingredients are just combined – do not over mix.
• Then cover the dough and refrigerate for at least 1 hour or overnight.
• Then preheat the oven to 300 degrees F and line a baking sheet with parchment paper.
• Remove pieces of dough from the bowl and roll into 5-6 inch long ropes (the ropes should be thin as they will rise as they bake).  Then form knots out of the dough ropes.  Place the formed knot cookies on the baking sheet and bake for 15-18 minutes until the cookies are lightly golden brown.
• Let the cookies cool on the baking sheet for 5 minutes and then move the cookies to a wire rack to cool completely.
• While the cookies are cooling, make the glaze. 
• In a bowl, stir together the powdered sugar, lemon juice and milk.
• Once the cookies are cool, cover them with the glaze and top  with the pastel sprinkles.
• Enjoy!