Italian Easter Cookies

Tender Easter cookies flavored with vanilla and almond extracts are topped with icing and colorful sprinkles for a cute and delicious Easter treat.

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 137 Calories

Ingredients

• 1 teaspoon vanilla extract
• 3 eggs
• 1 teaspoon almond extract
• 3 drops red food coloring
• 3 tablespoons milk
• 4 cups confectioners' sugar
• 5 teaspoons baking powder
• candy sprinkles
• 0.5 cup butter
• 0.25 cup milk
• 0.5 cup butter, softened
• 0.25 cup vegetable oil
• 1.75 cups white sugar
• 3.75 cups all-purpose flour

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.

Step 2

To make the cookies: Beat sugar and butter in a large bowl with an electric mixer until smooth. Add eggs one at a time, beating well after each addition. Stir in milk, oil, vanilla, and almond extract. Combine flour and baking powder; stir into milk mixture to form a dough.

Step 3

Roll dough into 1-inch balls; roll the balls out on a lightly floured surface into 5-inch long ropes. Bring one end over the other, then underneath and through the middle, like a loose knot; place cookies 1 inch apart on the prepared cookie sheets.

Step 4

Bake in the preheated oven until the bottoms of the cookies are golden brown, about 5 minutes on the bottom shelf, then 5 minutes on the top shelf. Transfer cookies to a wire rack to cool completely.

Step 5

To make the icing: Beat confectioners' sugar, butter, vanilla, and almond extract with an electric mixer in a large bowl until smooth; beat in milk, one tablespoon at a time. Add food coloring and stir until well combined.

Step 6

Dip cooled cookies upside down into the icing then sprinkle with candy sprinkles.