Italian Easter Cookie

This Italian Easter Cookie is a tradition at Easter time in Italy. Long ropes of rich cookie dough are looped into knots and dipped into a pastel colored icing.

But just because these are usually made at Easter is no reason not to enjoy them all year round. The texture is almost like cake and is flavored with almond and vanilla.

Take care to follow the baking directions as noted. The cookies spend 5 minutes in the bottom of the oven and 5 minutes on top. This maneuver allows the dough to bake gently so that the bottoms are toasty golden brown and the center of each cookie is tender.

Italian Easter Cookies

3 3/4 cups all purpose flour
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1/4 cup whole milk
3 large eggs
5 teaspoons baking powder
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon almond extract

4 cups confectioners' sugar
1/2 cup unsalted butter, softened
1 teaspoon vanilla extract
1 teaspoon almond extract
3 tablespoons whole milk
3 drops food coloring - red or green

Preheat oven to 350F. Coat 2 cookie sheets with shortening or cooking spray.

Whisk together the flour and baking powder. Set aside.

Cream the unsalted butter and sugar until light and fluffy with an electric mixer. Add the eggs, one by one, beating the mixture thoroughly after each addition. Beat in the vanilla and almond extracts, then stir in the milk and vegetable oil.

Pour the flour into the beaten mixture and stir until all the ingredients are well combined.

Roll the dough into 1 inch balls. Roll each ball into a rope about 5 inches long on a lightly floured work surface. Tie the ropes into loose knots and place the cookies on the prepared sheets about 1 inch apart.

Bake for 5 minutes on the bottom shelf of the hot oven, then 5 minutes on the top shelf of the oven. Give the baking sheet a half turn when you change shelves. The bottoms of the cookies should be golden brown when finished.

Dip each cookie in the prepared icing and set to cool on wire racks set over waxed paper or paper towels to catch the drips.

Cream the confectioners' sugar and softened butter with an electric mixer. Add the vanilla and almond extracts. Beat in the milk, 1 tablespoon at a time. Stir in the food coloring and blend well.

Food For Thought - There are a few variations of this recipe that may be more suited to your tastes. You might want to add only vanilla extract or only almond extract. Another option is lemon. Make a few batches with different flavorings to see which ones friends and family enjoy the most.

On Your Own - For extra special events or holidays, shower the dipped cookies with multicolored or chocolate sprinkles to give them a festive look.

You Might Need:

• Kitchen Supply Aluminum Half Size Sheet Pan 18-inch by 13-inch

• Calphalon 12-by-17-Inch Rectangular Nonstick Cooling Rack

• Silpat 11-5/8-by-16-1/2-Inch Nonstick Silicone Baking Mat

• Oxo Good Grips Cookie Scoop