Italian Lemon Knots for 5 Dozen

Instructions:

1. In a large bowl, beat the softened butter and granulated sugar until the mixture is pale and fluffy.
2. Add the eggs one at a time, beating well after each addition. Stir in the lemon zest and vanilla extract until fully incorporated.
3. Sift together the flour, baking powder, and salt. Gradually add the flour mixture to the wet ingredients on low speed until a soft, non-sticky dough forms.
4. If the dough feels too tacky to handle, chill it in the refrigerator for 20 minutes.
5. Scoop about 1 tablespoon of dough and roll it into a thin rope, then twist the rope into a tight spiral knot.
6. Place knots on baking sheets lined with parchment paper and bake for 12 minutes.
7. Transfer cookies to a wire cooling rack.
8. Prepare the glaze by whisking together powdered sugar, lemon juice, lemon zest, and milk until smooth.
9. Apply the glaze to the cookies while they are slightly warm to ensure a professional, smooth finish.