Ingredients
300 g white sugar
115 g butter
3 eggs
60 ml milk
60 ml vegetable oil
5 ml vanilla extract
5 ml almond extract
450 g all-purpose flour
25 g baking powder
500 g confectioners' sugar
115 g butter, softened
5 ml vanilla extract
5 ml almond extract
45 ml milk
3 drops red food coloring
candy sprinkles
Directions
Step 1
Preheat the oven to 175°C (350°F) and lightly grease cookie sheets.
Step 2
To prepare the cookies, use an electric mixer to beat sugar and butter in a large bowl until smooth. Add eggs one at a time, beating well after each addition. Stir in milk, oil, vanilla, and almond extract. Combine flour and baking powder; stir into the milk mixture to form a dough.
Step 3
Roll the dough into 2.5 cm (1 inch) balls and then roll them out on a lightly floured surface into 12.5 cm (5-inch) long ropes. Form each rope into a loose knot shape and place the cookies 2.5 cm (1 inch) apart on the prepared cookie sheets.
Step 4
Bake in the preheated oven until the bottoms of the cookies are golden brown, about 5 minutes on the bottom shelf and then 5 minutes on the top shelf. Transfer the cookies to a wire rack to cool completely.
Step 5
For the icing, use an electric mixer to beat confectioners' sugar, softened butter, vanilla, and almond extract in a large bowl until smooth. Beat in milk, one tablespoon at a time. Add food coloring and stir until well combined.
Step 6
Dip the cooled cookies upside down into the icing, then sprinkle with candy sprinkles.