
Name of Event
Easter SundayCuisine From
ItalyDescription
Summary
Yield | 48 cookies |
Preparation time | 15- 20 mins |
Cooking time | 10 mins + 5 mins resting |
Main Ingredient | Flour |
Ingredients
For the cake
1/2 cup butter
3/4 cup white sugar
3 eggs
1 teaspoon vanilla essence/extract
1 - 2 tps almond extract
1/4 cup milk
1/4 cup vegetable oil
3 3/4 cups all-purpose/plain flour
5 teaspoons baking powder
For the icing/frosting
4 cups icing/confectioners' sugar
1/4 cup butter, softened
1 teaspoon vanilla essence/extract
1 teaspoon almond extract
3 tablespoons milk
3 drops real food colouring (optional)
Instructions
1. Preheat oven to 350 degrees F (175 degrees C).
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.
3 Roll dough into 1 inch (2.5 cms) balls. On a lightly floured surface, roll the balls out into ropes about 5 inches (12 cms) long. Tie into loose knots and place cookies 1 inch (2.5 cms.) apart onto baking paper
4 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. Set aside on a rack to cool
5 To make the icing, cream together the confectioners'/icing sugar, butter, vanilla almond extracts. Beat in 3 tablespoons milk, one tablespoon at a time, then stir in the food colouring if desired. For a more colourful appearance divide the mixture into thirds and use one drop of different coloured food colouring.
6 Applying icing frosting to cakes/cookies. Store in airtight container
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