Italian Easter Cookies68 Reviews
- Prep: 15 min
- Cook: 10 min
- Ready In: 30 min
“Ice with colored icing and sprinkles if you like.” - by Kelly
Original recipe yields 4 dozen
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- 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.
- 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.
- 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.
Amount Per Serving (48 total)
- 138 cal
- 5.5 g
- 20.8 g
Based on a 2,000 calorie diet
Reviews (68)Rate This Recipe
"This is the best cookie ever. We make these year round. We like to roll them out and use cookie cutters. I also add an extra teaspoon or 2 of the almond extract, it really livens it up. If u didn't li..." See moreke these, something must have been ommitted, I have YET to have anything but wonderful said about these. These are just so pretty when in shapes and decorated, the taste is absolutely wonderful!!!!"
"These are just like my Nonna and my Mother made, I could never find the exact recipe but this is really close. I made a batch for a cookie exchange and I've had to make them three more times to have ..." See moreany left for Christmas Eve. Very good!!!"
"This cookie is excellent!!! I would recommend that you try it. It has a cake-like consistency and is not too sweet. The frosting is wonderful too; I had run out of almond extract so I used all vanilla..." See more. I also put a couple drops of lemon extract in a portion of the frosting to change the flavor of some of them. They tasted so good. Definitely a keeper. **I started making these all year long. They are great with the pure almond extract too. The perfect cookie for any occasion. "
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