Pascha Recipes

Italian Easter Cookies

Italian Easter Cookies are more like biscotti. They are perfect for dunking into coffee.

Italian Easter Cookies

Yield: 3 1/2 dozen cookies



  • 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


  • 1 cup (4 ounces) confectioners' or glazing sugar
  • 4 teaspoons milk
  • 4 teaspoons light corn syrup


  1. Dough: Beat together the oil, butter, eggs, vanilla extract, salt, baking powder, and sugar until smooth.
  2. Add the flour, beating until smooth.
  3. Refrigerate the dough for at least one hour, or overnight.
  4. Scoop the dough into 2 teaspoon size (1/2 ounce) balls; a teaspoon cookie scoop works perfectly here.
  5. Roll the balls into logs about 4 inches long and about 1/2 inch in diameter.
  6. Coil into doughnut shapes, leaving a small hole in the middle.
  7. Place the shaped cookies on lightly greased baking sheets, leaving about 1 inch between them.
  8. 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.
  9. Remove them from the oven, and transfer to a rack to cool completely before icing.
  10. 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.
  11. Allow the icing to harden before storing the cookies.


Recipe and photo used with permission from: King Arthur Flour

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