Italian Easter cookies are lightly sweet sugar cookies with a fluffy cake havelike 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! 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!
Prep time: Cook time:
Recipe Cuisine: Italian Recipe Category: Cookies Yield: 6 Servings
Ingredients :
- 1/2 cup(s) butter, room temperature
- 3/4 cup(s) sugar
- 3 - eggs
- 1 teaspoon(s) vanilla extract
- 1 teaspoon(s) almond extract
- 1/4 cup(s) milk
- 1/4 cup(s) vegetable or canola oil
- 3 3/4 cup(s) all-purpose flour
- 5 teaspoon(s) baking powder
- GLAZE
- 4 cup(s) powdered sugar
- 1 teaspoon(s) vanilla extract
- 1 teaspoon(s) almond extract
- 3 - 4 tablespoon(s) milk
- - candy sprinkles
Intructions :
- 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.
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Keyword : italian-easter-cookie-Italian