denise's StoryThese 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!
butter, room temperature
vegetable or canola oil
3 3/4 c
all purpose flour
3 to4 Tbsp
1Preheat oven to 350' degrees. Grease or spray cookie sheets. Parchment paper works great too!
2In large bowl cream together butter and sugar until light & fluffy.
3Beat the eggs in, one at a time, mixing well after each.
4Add vanilla & almond extract along with milk and oil.
5Combine flour and powder. Stir into creamed mixture. Mix well
6You 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
7Place on greased cookie sheet and bake for about 8 to 10 minutes or until lighlty golden on edges.
8GLAZE-Mix powdered sugar, extracts and milk , beat well to a smooth glaze. Dip tops of cookies into glaze and decorate with sprinkles.