Italian Easter Cookies
Hello to all our Fox Hallow Fam. This week Spring is in and the air and Easter is right around the corner as we show you a fun simple recipe for Italian Easter cookies. They are light buttery cookies with a fun powdered sugar glaze. Simple, easy and so so good so if you are ready then let's have some fun
Italian Easter Cookies
Cookies:
6 Tbsp butter, room temperature
½ cup sugar
2 lg eggs, room temperature
2 tsp vanilla
1 tsp almond extract
2 Tbsp milk
2 cups flour
2 tsp baking powder
1 tsp salt
Icing:
3 cups powdered sugar
2-4 Tbsp milk
2 Tbsp light corn syrup
1 tsp almond extract
gel food coloring
rainbow sprinkles
• Preheat oven to 350°.
• In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
• In the bowl of a stand mixer, cream together the butter and sugar.
• Add the eggs, beating to combine.
• Add in the vanilla and almond extract.
• Add half the milk to the butter and sugar, then add half the flour mixture, then the rest of the milk, then the remaining flour, mixing after each addition. Scrape the bowl as needed.
• Use a 1½ Tbsp cookie scoop to form scoops of dough. Roll half of the scoops into a 6-7” logs, and roll the other half into balls. Poke a hole in each ball with your thumb and widen the hole into a donut shape.
• Twist the logs into knots.
• Bake at 350° for about 9 minutes or until the bottoms of the cookies are just starting to brown. Cool completely.
• In the meantime, whisk together the powdered sugar, milk, corn syrup and almond extract to form a glaze. Divide the glaze into four small bowls and add a drop or two of gel coloring to each bowl to get a pastel tint.
• Dip the cooled cookies into the glaze and sprinkle the rainbow sprinkles on top.
• Leave untouched for a while until the glaze sets and is dry to the touch.
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