denise hagar Recipe

Italian Easter Cookies

By denise hagar grandmaX2


Rating:
Serves:
4 dozen
Prep Time:
Cook Time:
Method:
Bake
Comments:

These are traditionaly rolled and tied into knots, but being pressed for time. I used a teaspoon and gently shaped into an egg. They still taste great!

Blue Ribbon Recipe

Notes from the Test Kitchen:
These cookies remind one of the ladies in the Test Kitchen of a cookie she ate as a kid and were gobbled up by everyone! We loved the flavors in the cookie and the glaze. This cookie would go wonderfully with a cup of afternoon tea. And the pretty pastel sprinkles make me think of Spring!

Ingredients

1/2 c
butter, room temperature
3/4 c
sugar
3
eggs
1 tsp
vanilla extract
1 tsp
almond extract
1/4 c
milk
1/4 c
vegetable or canola oil
3 3/4 c
all purpose flour
5 tsp
baking powder
GLAZE
4 c
powdered sugar
1 tsp
vanilla extract
1 tsp
almond extract
3 to4 Tbsp
milk
candy sprinkles

Directions Step-By-Step

1
Preheat oven to 350' degrees. Grease or spray cookie sheets. Parchment paper works great too!
2
In large bowl cream together butter and sugar until light & fluffy.
3
Beat the eggs in, one at a time, mixing well after each.
4
Add vanilla & almond extract along with milk and oil.
5
Combine flour and powder. Stir into creamed mixture. Mix well
6
You can either roll into 1 inch balls, roll out to about 5 inches and tie into knot or using a teaspoon scoop dough and gently shape into egg shape
7
Place on greased cookie sheet and bake for about 8 to 10 minutes or until lighlty golden on edges.
8
GLAZE-Mix powdered sugar, extracts and milk , beat well to a smooth glaze. Dip tops of cookies into glaze and decorate with sprinkles.

About this Recipe

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: Italian
Collection: Easter Treats

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40 Comments

user
Apr 5, 2015 - Michelle D shared a photo of this recipe. View photo
user
Debbie Riley 2boxerfamily
Apr 3, 2015
* more milk - sure wish you could edit a post! lol
user
Debbie Riley 2boxerfamily
Apr 3, 2015
I waited until mine had cooled, also I needed more mild than the recipe calls for but it was still thick enough that when dipped it left a nice coat. I have a picture posted a few remarks previous.
user
Pat Sherbo patty1239
Apr 3, 2015
I have been searching for years for the recipe for cookies like my Grandma made. She took it with her when she left us. Could it be this is the one???! Here's hoping. They're in the oven now.

A question, if I may. Glaze warm when they first come out of the oven? When cooled? Or when?

Thanks - for your response...and for the recipe!
user
lori milliken helloididthis
Apr 2, 2015
Debbie - The cookies look Great using the ice cream scoop - I will do the same! And thanks for confirming the powdered sugar amount.