These are a traditional cookie from Italy flavored with vanilla and almond extracts. They are tied in loose knots and baked, then frosted with tinted icing. Ingredients 1/2 cup butter Italian Easter Cookies In 5 Minutes 3/4 cup white sugar 3 eggs 1 teaspoon vanilla extract 1 teaspoon almond extract 1/4 cup milk 1/4 cup vegetable oil 3 3/4 cups all-purpose flour 5 teaspoons baking powder 4 cups confectioners’ sugar 1/2 cup butter, softened 1 teaspoon vanilla extract 1 teaspoon almond extract 3 tablespoons milk 3 drops red food coloring (optional) Directions 1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. 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. 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. 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.
Posted on: Mon, 11 Nov 2013 01:10:32 +0000
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