Anginetti Italian Lemon Knot Cookies

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3 cups all-purpose flour

1 ½ teaspoons baking powder

1 teaspoon salt

¾ cup unsalted butter, softened

1 cup granulated sugar

3 large eggs

2 teaspoons vanilla extract

2 teaspoons lemon zest

¼ cup fresh lemon juice

2 to 3 tablespoons milk (for the glaze)

2 cups powdered sugar

Extra lemon juice (for glaze)

Directions at facebook.com

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