Italian Easter Cookies
Ingredients
COOKIES
- 1-3/4 cups white sugar
- 1/2 cup butter
- 3 eggs
- 1/4 cup milk
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1 tsp almond extract
- 3-1/4 cups all-purpose flour
- 5 tsp baking powder
ICING
- 4 cups confectioners' sugar
- 1/2 cup butter softened
- 1 tsp vanilla extract
- 1 tsp almond extract
- 3 tbsp milk
- food coloring optional
- candy sprinkles optional
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
- 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.
- 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.
- 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.
- 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.
- Dip cooled cookies upside down into the icing then sprinkle with candy sprinkles.
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