Pascha Recipes
Italian Easter Cookies
Italian Easter Cookies are more like biscotti. They are perfect for dunking into coffee.
Yield: 3 1/2 dozen cookies
Ingredients
Dough
- 2 tablespoons (7/8 ounce) vegetable oil
- 3 tablespoons (1 1/2 ounces) unsalted butter, melted
- 2 large eggs
- 2 teaspoons vanilla extract
- 3/4 teaspoon salt
- 2 teaspoons baking powder
- 1 cup (4 ounces) confectioners' or glazing sugar
- 2 1/2 cups (10 5/8 ounces) King Arthur Unbleached All-Purpose Flour
Icing
- 1 cup (4 ounces) confectioners' or glazing sugar
- 4 teaspoons milk
- 4 teaspoons light corn syrup
Instructions
- Dough: Beat together the oil, butter, eggs, vanilla extract, salt, baking powder, and sugar until smooth.
- Add the flour, beating until smooth.
- Refrigerate the dough for at least one hour, or overnight.
- Scoop the dough into 2 teaspoon size (1/2 ounce) balls; a teaspoon cookie scoop works perfectly here.
- Roll the balls into logs about 4 inches long and about 1/2 inch in diameter.
- Coil into doughnut shapes, leaving a small hole in the middle.
- Place the shaped cookies on lightly greased baking sheets, leaving about 1 inch between them.
- Bake them in a preheated 350 degree F oven for about 18 minutes. They may have the merest hint of golden color on top, but they definitely won't be brown.
- Remove them from the oven, and transfer to a rack to cool completely before icing.
- Icing: Put 1/4 cup confectioners' sugar into each of four bowls. Add 1 teaspoon milk and 1 teaspoon corn syrup to each bowl. Stir until you've made a soft, spreadable icing, adding more milk if necessary. Tint the icing in each bowl a different color. Dip the top of each cookie in one of the icings. Sprinkle with sugar decorations.
- Allow the icing to harden before storing the cookies.
Attribution
Recipe and photo used with permission from:
King Arthur Flour