These pretty little Italian Easter Cookies are an easy treat to make around Easter time when spring is in the air and you want to do some lighter and brighter baking!
My family makes a big deal about Easter. I love an excuse to go overboard in the kitchen and spend time with my kids making some festive goodies. Easter egg hunts, special cakes and lots of chocolate, along with these gorgeous Italian cookies, fragrant with almond and vanilla.
You can make them any color you want – perhaps blend some pretty pastel pinks, blues, and yellows in keeping with the season – or just leave the frosting plain, they still look great!
To make Italian Easter Cookies, you will need the following ingredients:
Preheat the oven to 350°F.
Beat half of the butter and the white sugar together in a bowl until light and creamy.
One at a time, mix in the eggs.
Stir in a quarter cup of milk, and 1 teaspoon each of the almond and vanilla extracts.
Sift the flour and baking powder together in a bowl.
Gradually add the flour mixture to the egg mixture, stirring until you have a dough.
Take teaspoons of the dough and roll into balls about 1 inch in diameter.
Lightly dust a work surface with flour. Roll each of the balls out into ropes, about 5 inches long. Tie the ends of the ropes gently together and lay the cookies at 1-inch intervals on the baking tray.
Bake the cookies for 5 minutes on the bottom shelf of the oven, then move to the top shelf for a further 5 minutes, until they turn golden brown.
Beat the powdered sugar, melted butter and remaining almond and vanilla extracts together. Mix in 3 tablespoons of milk, one spoonful at a time. Then add the red food coloring if you want to.
Once the cookies have cooled, dip the top side in the icing, then leave to set. Add the confectionery dressing if you want to.
Springtime means time to enjoy these almond and vanilla homemade Italian Easter Cookies! They look pretty as a picture so take a snap and tag #cookmerecipes in your post!
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