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Category: Cookies
Prep Time: Cook Time: Total Time:
1/2 cup butter
3/4 cup white sugar
3 eggs
1 tsp vanilla extract
1 tsp almond extract
1/4 cup milk
1/4 cup vegetable oil
3 3/4 cups flour
5 tsp baking powder
Icing
4 cups confectioners sugar
1/2 cup butter, softened
1 tsp vanilla extract
1 tsp almond extract
3 tbsp milk
3 drops red food coloring (optional)
Preheat oven to 350. Grease cookie sheets. In a large bowl, cream together butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in vanilla and almond extracts, 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, butter, and vanilla and almond extracts. Beat in milk, one tbsp at a time, then stir in the food coloring if desired.
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ITALIAN EASTER COOKIES
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Category: Cookies
Prep Time: Cook Time: Total Time:
1/2 cup butter
3/4 cup white sugar
3 eggs
1 tsp vanilla extract
1 tsp almond extract
1/4 cup milk
1/4 cup vegetable oil
3 3/4 cups flour
5 tsp baking powder
Icing
4 cups confectioners sugar
1/2 cup butter, softened
1 tsp vanilla extract
1 tsp almond extract
3 tbsp milk
3 drops red food coloring (optional)
Preheat oven to 350. Grease cookie sheets. In a large bowl, cream together butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in vanilla and almond extracts, 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, butter, and vanilla and almond extracts. Beat in milk, one tbsp at a time, then stir in the food coloring if desired.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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