Italian Easter Cookies Recipe

Ingredients
<br>- ½ cup butter
<br>- ¾ cup white sugar
<br>- 3  eggs
<br>- 1 teaspoon vanilla extract
<br>- 1 teaspoon almond extract
<br>- ¼ cup milk
<br>- ¼ cup vegetable oil
<br>- 3 ¾ cups all-purpose flour
<br>- 5 teaspoons baking powder
<br>- 4 cups confectioners' sugar
<br>- ½ cup butter, softened
<br>- 1 teaspoon vanilla extract
<br>- 1 teaspoon almond extract
<br>- 3 tablespoons milk
<br>- 3 drops red food coloring (optional)
<br><p></p>Directions
<br>step 1: Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
<br>step 2: In a large bowl, cream together 1/2 cup butter and white sugar until light and fluffy.  Beat in the eggs one at a time, then stir in 1 teaspoon vanilla and 1 teaspoon almond extract, 1/4 cup milk and oil. Combine the flour and baking powder, stir into the wet mixture. Roll dough into 1 inch balls. On a lightly floured surface, roll the balls out into ropes about 5 inches long. Tie into loose knots and place cookies 1 inch apart onto the prepared cookie sheets.
<br>step 3: Bake for 5 minutes on the bottom shelf and 5 minutes on the top shelf of the preheated oven, until the bottoms of the cookies are golden brown. When cookies are cool, dip them into the icing.
<br>step 4: To make the icing, cream together the confectioners' sugar, 1/2 cup butter, and 1 teaspoon vanilla and 1 teaspoon almond extracts. Beat in 3 tablespoons milk, one tablespoon at a time, then stir in the food coloring if desired.
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Ingredients
- ½ cup butter
- ¾ cup white sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- ¼ cup milk
- ¼ cup vegetable oil
- 3 ¾ cups all-purpose flour
- 5 teaspoons baking powder
- 4 cups confectioners' sugar
- ½ cup butter, softened
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 3 tablespoons milk
- 3 drops red food coloring (optional)

Directions
step 1: Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
step 2: In a large bowl, cream together 1/2 cup butter and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 teaspoon vanilla and 1 teaspoon almond extract, 1/4 cup milk and oil. Combine the flour and baking powder, stir into the wet mixture. Roll dough into 1 inch balls. On a lightly floured surface, roll the balls out into ropes about 5 inches long. Tie into loose knots and place cookies 1 inch apart onto the prepared cookie sheets.
step 3: Bake for 5 minutes on the bottom shelf and 5 minutes on the top shelf of the preheated oven, until the bottoms of the cookies are golden brown. When cookies are cool, dip them into the icing.
step 4: To make the icing, cream together the confectioners' sugar, 1/2 cup butter, and 1 teaspoon vanilla and 1 teaspoon almond extracts. Beat in 3 tablespoons milk, one tablespoon at a time, then stir in the food coloring if desired.

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