Italian Easter Cookies

Italian Easter Cookies

74

"Ice with colored icing and sprinkles if you like."
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Ingredients

30 m servings 138 cals
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Original recipe yields 48 servings

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Nutrition

  • Calories:
  • 138 kcal
  • 7%
  • Fat:
  • 5.5 g
  • 8%
  • Carbs:
  • 20.8g
  • 7%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 84 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

74
  1. 82 Ratings

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Most helpful positive review

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 did...

Most helpful critical review

These were good-the knots looked professional-but I still thought they were a bit dry.

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 did...

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...

REVISED REVIEW: Growing up Italian, I've eaten these kind of cookies for decades. The cookie part is good but the frosting has too much butter. Usually, there's either no butter or very littl...

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 v...

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...

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...

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. ...

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...

I really enjoyed these cookies! Traditional Italian desserts are not very sweet, just like this cookie. The icing compliments the cookie giving it a nice sweetness that isn't overpowering. Th...