Post by marlaoh on Apr 17, 2003 6:17:59 GMT -6
Italian Easter Cookies
1/2 cup butter
3/4 cup white sugar
3 eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1/4 cup milk
1/4 cup vegetable oil
3 3/4 cups all-purpose flour
5 teaspoons baking powder
4 cups confectioners' sugar
1/2 cup butter, softened
1 teaspoon vanilla extract
1 teaspoon almond extract
3 tablespoons milk
3 drops red food coloring
1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2 In a large bowl, cream together 1/2 cup butter and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 teaspoon vanilla and 1 teaspoon almond extract, 1/4 cup 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.
3 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.
4 To make the icing, cream together the confectioners' sugar, 1/2 cup butter, and 1 teaspoon vanilla and 1 teaspoon almond extracts. Beat in 3 tablespoons milk, one tablespoon at a time, then stir in the food coloring if desired.
Makes 4 dozen
1/2 cup butter
3/4 cup white sugar
3 eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1/4 cup milk
1/4 cup vegetable oil
3 3/4 cups all-purpose flour
5 teaspoons baking powder
4 cups confectioners' sugar
1/2 cup butter, softened
1 teaspoon vanilla extract
1 teaspoon almond extract
3 tablespoons milk
3 drops red food coloring
1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2 In a large bowl, cream together 1/2 cup butter and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 teaspoon vanilla and 1 teaspoon almond extract, 1/4 cup 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.
3 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.
4 To make the icing, cream together the confectioners' sugar, 1/2 cup butter, and 1 teaspoon vanilla and 1 teaspoon almond extracts. Beat in 3 tablespoons milk, one tablespoon at a time, then stir in the food coloring if desired.
Makes 4 dozen