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Italian Easter Cookies
SUBMITTED BY:
Kelly
PHOTO BY:
SAMOYED
"Ice with colored icing and sprinkles if you like."
RECIPE RATING:
Read Reviews
(33)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
10 Min
READY IN
30 Min
Original recipe yield 4 dozen
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
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 (optional)
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
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.
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, 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.
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REVIEWS
Reviewed on Apr. 18, 2003 by CARM DAVENPORT
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CARM DAVENPORT
Apr. 18, 2003
These are just like my Nonna and my Mother made, I could never find the exact recipe but this is really close. I made a batch for a cookie exchange and I've had to make them three more times to have any left for Christmas Eve. Very good!!!
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7 users found this review helpful
These are just like my Nonna and my Mother made, I could never find the exact recipe but this...
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Reviewed on Oct. 10, 2005 by
HOTDOG6
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HOTDOG6
Oct. 10, 2005
This is the best cookie ever. We make these year round. We like to roll them out and use cookie cutters. I also add an extra teaspoon or 2 of the almond extract, it really livens it up. If u didn't like these, something must have been ommitted, I have YET to have anything but wonderful said about these. These are just so pretty when in shapes and decorated, the taste is absolutely wonderful!!!!
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4 users found this review helpful
This is the best cookie ever. We make these year round. We like to roll them out and use...
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Reviewed on Apr. 10, 2004 by TEAMDUNLAP
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TEAMDUNLAP
Apr. 10, 2004
A TRADITIONAL ITALIAN EASTER RECIPE, HAS A CAKE-LIKE TEXTURE. MY KIDS LOVE THEM. I BAKE THEM IN ONE INCH BALLS. I SPLIT THE FROSTING IN 3 AND COLORED EACH A DIFFERENT COLOR, YELLOW, PINK, BLUE, USING ONE DROP FOOD COLORING AND THEN SPRINKLED WITH THOUSANDS AND THOUSANDS NONPARIELS. VERY EASTER!!!
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4 users found this review helpful
A TRADITIONAL ITALIAN EASTER RECIPE, HAS A CAKE-LIKE TEXTURE. MY KIDS LOVE THEM. I BAKE THEM...
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Reviewed on Jan. 20, 2004 by
sweetaddiction
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sweetaddiction
Jan. 20, 2004
These are very good! Our neighbor that was from Italy used to make us cookies like these for Easter and Christmas. Sadly she died without writing the recipe down. This recipe was extremely close to hers but was still missing something. Also I used a glaze of powder sugar, milk, almond extract and lemon juice instead of the frosting listed on the recipe.
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3 users found this review helpful
These are very good! Our neighbor that was from Italy used to make us cookies like these for...
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Reviewed on May 12, 2003 by
JOYOUS_E
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JOYOUS_E
May 12, 2003
I truly believe those that gave negative reviews did something wrong - these cookies are scrumptious and were a HUGE hit at my son's First Communion party. Even the "picky eaters" loved these. I doubled the batch and made 9 dozen, there was not one single cookie left over to be had with tea the next day! These are very easy to whip up and my son loved "helping" by dipping them in the icing (I thinned the icing a bit by adding a little more milk). I love italian cookies of all kinds but this is my new favorite. Loved them!!!
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3 users found this review helpful
I truly believe those that gave negative reviews did something wrong - these cookies are...
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Reviewed on Apr. 18, 2003 by CCT
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CCT
Apr. 18, 2003
These cookies turned out perfect! My entire family loved them. An extra 3/4 cups of flour was needed to stiffen up the dough a little. My 3 year old son loved helping me roll them out and make knots. Thanks!
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3 users found this review helpful
These cookies turned out perfect! My entire family loved them. An extra 3/4 cups of flour was...
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Reviewed on Apr. 14, 2003 by NSIMONETTA
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NSIMONETTA
Apr. 14, 2003
This recipe was a hit with my family! I make a batch almost every week to take to my moms.
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3 users found this review helpful
This recipe was a hit with my family! I make a batch almost every week to take to my moms.
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Reviewed on Oct. 27, 2007 by SAMOYED
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SAMOYED
Oct. 27, 2007
This cookie is excellent!!! I would recommend that you try it. It has a cake-like consistency and is not too sweet. The frosting is wonderful too; I had run out of almond extract so I used all vanilla. I also put a couple drops of lemon extract in a portion of the frosting to change the flavor of some of them. They tasted so good. Definitely a keeper.
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2 users found this review helpful
This cookie is excellent!!! I would recommend that you try it. It has a cake-like consistency...
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Reviewed on Dec. 14, 2006 by
cathi cooks
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cathi cooks
Dec. 14, 2006
I made these wonderful cookies for Easter, and have been requested to make them again for Christmas! They are exactly like the ones my Northern Italian grandmother Lena used to make. Not cloyingly sweet, they are great to serve with coffee or Chianti! So easy to make the litle knots, and it adds to the appearance. The taste is a delicious trip down memory lane for my family. A keeper! Thanks for posting it!
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2 users found this review helpful
I made these wonderful cookies for Easter, and have been requested to make them again for...
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Reviewed on Apr. 21, 2003 by
CHER
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