Italian Bow Knot Cookies
4 cups flour
4 tsp. baking powder
2 tsp. salt
6 eggs, beaten
1 cup sugar
1/2 cup oil
1-1/2 teas lemon extract
Blend beaten eggs into dry ingredients, following with all other ingredients.
Knead until smooth.
Roll into pencil lengths and tie in bow knots.
Bake on greased cookies sheets at 400 over for 15 minutes.
1/4 cup butter
1 pound confectioners sugar
juice of 2 lemons
Cream butter. Add remaining ingredients. Stir until well-blended. If too thin,
add more sugar; too thick add more lemon juice.
Spread the Icing over tops of bow knots.