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LOCATION: Recipes >> Easter Recipes >> Easter Cookies 02

Print this Recipe    Easter Cookies 02

Italian Easter Cookies

12 medium eggs
4 tablespoons milk
2 cups oil
2 teaspoons vanilla
4 cups sugar
12 cups flour
4 tablespoons baking powder

Cream sugar and oil.

Whip eggs until lemony.

Combine with sugar mixture and beat until light.

Sift dry ingredients together. Combine with egg mixture and knead
until air bubbles are out. You will have a dough that can be
kneaded and rolled and shaped.

Roll out long tubes about a half inch in diameter, cut into four
inch long pieces, tie into knots or just make circles.

Bake in preheated oven at 375 degrees until lightly browned. Frost
with lemon or anise frosting, sprinkle with confetti colored
sprinkles. May use red and green sprinkles to make into Christmas
cookies.

To make these into true Italian Easter cookies, roll out a large,
flat round of dough and shape it into a boy or a girl shape, about
six to eight inches in height. Flatten the shape onto a cookie
sheet. Make dough ropes and braid them into arms, which are held
"akimbo" on the hips. Set a hard-boiled egg into the belly of the
figures, braid some more dough, and criss-cross the eggs with two
braids, fastening it down to the body of the figure. Add cloves
for eyes and mouth.

Bake in a preheated oven at 375 degrees until lightly browned. Make
clothing with lemon or anise frosting, leaving the facial features
unfrosted. These are traditionally given to each boy or girl child
on Easter Sunday. Nowadays, we make more nontraditional chickens
and bunnies, for the same purpose.


Frosting:

1 box powdered sugar
Few tablespoons milk
2 teaspoons lemon or anise flavoring

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