Sunday, April 08, 2007

RECIPE of the Day - 4/08/2007

These are a traditional cookie from Italy flavored with vanilla and almond extracts. They are tied in loose knots and baked, then frosted with tinted icing. They have a wonderful taste and texture. If you aren't fond of almond extract, you can use lemon or orange extract instead - just reduce the vanilla by half.

Italian Easter Cookies

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

4 cups confectioners' sugar
1/2 cup butter, softened
1 teaspoon vanilla extract
1 teaspoon almond extract
3 tablespoons milk
3 drops red food coloring (optional)

Heat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

In a large bowl, cream together 1/2 cup butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 teaspoon vanilla extract , 1 teaspoon almond extract, 1/4 cup milk and oil.

Combine the flour and baking powder, stir into the wet mixture.

Roll dough into 1-inch balls. On a lightly floured surface, roll the balls out into ropes about 5 inches long. Tie into loose knots and
place cookies 1 inch apart onto the prepared cookie sheets.

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. When cookies are cool, dip them into the icing.

To make the icing, cream together the confectioners' sugar, 1/2 cup butter, 1 teaspoon vanilla extract and 1 teaspoon almond extracts. Beat in 3 tablespoons milk, one tablespoon at a time, then stir in the food coloring if desired.

Makes 48 servings.

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