Italian Easter Cookies Recipe
6

Italian Easter Cookies

denise hagar

By
@grandmaX2


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

pinch tips: How to Cream Butter & Sugar


Rating:
Serves:
4 dozen
Prep:
10 Min
Cook:
10 Min
Method:
Bake

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 - 4 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