Italian Knots. Cream tog. 3/4 c sugar, 1/2 c heavy cream, 1/4 c melted butter, 3 eggs, and 1/2 t ea. anise, lemon, orange, and vanilla extracts. Stir in 1/8t salt, 1 T baking powder, and 2 1/2 c flour. Chill dough. Shape into logs and then knot on a floured surface. Bake 12-14 min at 375. Cool on wire racks. Glaze: Combine 1/2 c + 2 T powdered sugar and 2 T lemon juice. Brush over cookies. Stand until firm.