Being 75% Italian, I love to cook and bake! Many recipes in my family are passed down through generations. One of my favorite recipes is for the Easter cookies that I have made this evening in preparation for tomorrow’s festivities!
Try these delicious biscuits with coffee, tea, or milk! It is an easy recipe with a high end reward for your taste buds
2-3/4 C all purpose flour
3/4 Tbsp baking powder
1/2 C granulated sugar
6 Tbsp unsalted butter, melted
1 Tbsp vanilla extract
3 C confectioners’ sugar
1/4 C water
1 tsp vanilla extract
1/2 tsp lemon extract
Preheat oven to 350F. Lightly grease 2 cookie sheets and set aside.
In a large bowl combine the flour and baking powder.
In a medium bowl, add the eggs, whisking to break them up. Slowly whisk in the sugar, then the melted butter and vanilla. Whisk until everything is very well combined. With a rubber spatula, fold the egg mixture into the flour mixture.
Knead the dough lightly (this is where it says to turn out to a floured surface but I kneaded it right in the bowl). Pinch the dough off into about 1-inch ball sizes and roll between your hands to make a rope about 4-5 inches long. Pinch the ends together to form a circle and place on prepared pans about 1-inch apart.
Bake about 22-25 min until puffed and golden brown. Cool on racks before icing.
For the icing:
Set your wire rack over a cookie sheet.
Combine all ingredients, adding the water just 1 tablespoon at a time until you reach a slightly thick, but still pourable consistency.
Taking one cooled cookie, turn it upside down and dip it in the bowl of icing. Turn it back over and return to the wire rack, allowing the excess to drip off.
Sprinkle with multi-colored nonpareils while still wet (I dip 4 at a time then sprinkle and repeat).