Italian Easter Cookies

6
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!

Blue Ribbon Recipe

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! The Test Kitchen


Rating:

★★★★★ 5 votes

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

Ingredients

Add to Grocery List

  • 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

How to Make Italian Easter Cookies

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.

Printable Recipe Card

About Italian Easter Cookies

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




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