Italian Easter Cakes/Cookies

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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