Italian Easter Cookies
By
denise hagar
@grandmaX2
14
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
Italian Easter cookies are a lightly sweet sugar cookie with a fluffy cake-like texture. We loved the sugar cookie flavor with the vanilla almond icing. Add a little color to your icing and some sprinkles for an adorable and irresistible cookie that screams spring. So tasty, these will be gone before you can say Easter Bunny!
Note: This dough is a little sticky. We suggest dusting your hands with flour while working with the dough. If you want to make knots, chill the dough for a little bit and it will be easier to work with.
Ingredients
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1/2 cbutter, room temperature
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3/4 csugar
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3eggs
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1 tspvanilla extract
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1 tspalmond extract
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1/4 cmilk
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1/4 cvegetable or canola oil
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3 3/4 call-purpose flour
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5 tspbaking powder
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GLAZE
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4 cpowdered sugar
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1 tspvanilla extract
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1 tspalmond extract
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3 - 4 Tbspmilk
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·candy sprinkles
How to Make Italian Easter Cookies
- Preheat oven to 350 degrees. Grease or spray cookie sheets. Parchment paper works great too.
- In a large bowl, cream together butter and sugar until light & fluffy.
- Beat the eggs in, one at a time, mixing well after each.
- Add vanilla and almond extract along with milk and oil.
- Combine flour and baking powder in a separate bowl.
- Stir into creamed mixture. Mix well.
- To shape the dough, you can use a tablespoon scoop of dough and gently shape it into an egg shape. To make knots, roll out to about 5 inches and tie into a knot. Or, roll dough into 1 inch balls.
- Place on greased cookie sheet.
- Bake for about 8 to 10 minutes or until lightly golden on edges.
- For the glaze, mix powdered sugar, extracts, and milk. Beat well to a smooth glaze.
- Dip tops of cookies into glaze and decorate with sprinkles.
