Italian Easter Cookies
Makes 48 servings
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Submitted by:
Preparing:
Baking:
Difficulty:
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Kathy Olson
10 min
15- 20 min
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1/2 cup butter
3/4 cup white sugar
3 eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1/4 cup milk
1/4 cup vegetable oil
3 3/4 cups all-purpose flour
5 teaspoons baking powder
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4 cups confectioners' sugar
1/2 cup butter, softened
1 teaspoon vanilla extract
1 teaspoon almond extract
3 tablespoons milk
3 drops red food coloring (optional)
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These are a traditional cookie from Italy flavored with vanilla
and almond extracts. They are tied in loose knots and baked, then
frosted with tinted icing.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together 1/2 cup butter and white sugar until
light and fluffy. Beat in the eggs one at a time, then stir in 1
teaspoon vanilla and 1 teaspoon almond extract, 1/4 cup milk and
oil. Combine the flour and baking powder, stir into the wet mixture.
Roll dough into 1 inch balls. On a lightly floured surface, roll
the balls out into ropes about 5 inches long. Tie into loose knots
and place cookies 1 inch apart onto the prepared cookie sheets.
Bake for 5 minutes on the bottom shelf and 5 minutes on the top
shelf of the preheated oven, until the bottoms of the cookies are
golden brown. When cookies are cool, dip them into the icing.
To make the icing, cream together the confectioners' sugar, 1/2
cup butter, and 1 teaspoon vanilla and 1 teaspoon almond extracts.
Beat in 3 tablespoons milk, one tablespoon at a time, then stir
in the food coloring if desired.
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