Italian Easter Cookies
Ingredients
- ¾ cup white sugar
- ½ cup butter
- 3 large eggs
- ¼ cup milk
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 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)
- candy sprinkles (Optional)
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
- To make the cookies: Beat sugar and butter in a large bowl with an electric mixer until smooth. Add eggs, one at a time, beating well after each addition. Stir in milk, oil, vanilla, and almond extract. Combine flour and baking powder; stir into milk mixture to form a dough.
- Roll dough into 1-inch balls; roll the balls out on a lightly floured surface into 5-inch long ropes. Bring one end over the other, then underneath and through the middle, like a loose knot; place cookies 1 inch apart on the prepared cookie sheets.
- Bake in the preheated oven until the bottoms of the cookies are golden brown, about 5 minutes on the bottom shelf, then 5 minutes on the top shelf. Transfer cookies to a wire rack to cool completely.
- To make the icing: Beat confectioners' sugar, butter, vanilla, and almond extract with an electric mixer in a large bowl until smooth; beat in milk, one tablespoon at a time. Add food coloring and stir until well combined.
- Dip cooled cookies upside down into the icing then sprinkle with candy sprinkles.
Source
Original recipe: View Original