Italian Easter Cookies
Description
Delicious, buttery, soft, melt in your mouth cookies are a great dessert to serve after a filling Easter dinner. They are decorated in pastel colors and sprinkles to make your table look very festive.
Ingredients
Cookies:
3 c. all-purpose flour
2 t. baking powder
¼ t. salt
¾ c. granulated sugar
8 T. unsalted butter softened
1 t. vanilla extract
2 t. almond extract
3 eggs, at room temperature
Cookie Glaze:
1 c. powdered sugar
3 T. milk or cream
1 t. almond extract
liquid food coloring and sprinkles, for decorating
Directions
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Preheat oven to 350 degrees F.
Line 2 large baking sheets with parchment paper or silicone baking mats; set aside.
Cookies:
In a medium bowl, whisk together the flour, salt and baking powder.
In a large bowl or bowl of a stand mixer, combine the butter, sugar, vanilla and almond extracts; beat on medium-high speed until mixture is light and fluffy.
Add eggs, one egg at a time, mixing on medium-low speed until the egg is incorporated, then add another egg.
Slowly add flour mixture to wet ingredients, mixing just until combined. Do not over mix!
Use a medium cookie scoop to scoop about 1 1/2 T. of cookie dough; use your hands to shape into balls; place balls about 1 inch apart on the prepared baking sheets.
Bake 12 - 15 minutes or until a wooden toothpick inserted in the center comes out clean.
Let cookies rest on the baking sheets for about 5 minutes before transferring to a cooling rack. Let cookies cool completely before glazing.
Italian Cookies Glaze:
In a small bowl, whisk together the powdered sugar, milk and almond extract until smooth and no lumps remain.
Divide the glaze equally into 3 bowls (or however many colors wanted). Tint each with a different food coloring.
Carefully dip each cooled cookie in a glaze. A deeper color can be achieved by double dipping in a color, if desired. Decorate with sprinkles.
Allow them to set up on a plate before serving.
Makes 30 cookies.