Italian Christmas Cookies
6 sticks butter (1½ pounds)
3 cups sugar
2 tablespoons vanilla extract
6 tablespoons baking powder
½ teaspoon salt
5 pounds flour
In a large bowl, cream together butter, sugar, vanilla and eggs;
stir together flour, salt and baking powder - add to mixture above; knead with hands until bowl comes clean. In pieces about the size of a golf ball, roll the dough into ropes. Cut each rope into a 5-inch piece and tie like a knot or make a horse shoe shape and twist them over.
Bake cookies on a ungreased cookie sheet about 8 to 10 minutes at 400º. Cookies should be set but not brown.
Frost with desired icing, if desired. Traditionally Maama used buttercream. Allow the icing to dry before storing. These cookies will stay fresh in an airtight container for about a week. If freezing, do so before frosting them.