Italian Easter Cookies

Discussion in 'Food and nutrition' started by Gladys Dinletir, Jan 13, 2005.

  1. Italian Easter Cookies

    Terry Van Kirk's Grandma DiTucci

    Serving Size : 144
    Categories: Cookies Formed

    12 medium eggs
    4 tablespoons milk
    2 cups oil
    2 teaspoons vanilla
    4 cups sugar
    12 cups flour
    4 tablespoons baking powder

    Cream sugar and oil.
    Whip eggs until lemony.
    Combine with sugar mixture and beat until light.
    Sift dry ingredients together. Combine with egg mixture and knead until
    air bubbles are out. You will have a dough that can be kneaded and
    rolled and shaped.
    Roll out long tubes about a half inch in diameter, cut into four inch
    long pieces, tie into knots or just make circles.
    Bake in preheated oven at 375 degrees until lightly browned.
    Frost with lemon or anise frosting, sprinkle with confetti colored
    sprinkles. May use red and green sprinkles to make into Christmas

    To make these into true Italian Easter cookies, roll out a large, flat
    round of dough and shape it into a boy or a girl shape, about six to
    eight inches in height. Flatten the shape onto a cookie sheet. Make
    dough ropes and braid them into arms, which are held "akimbo" on the
    hips. Set a hard-boiled egg into the belly of the figures, braid some
    more dough, and criss-cross the eggs with two braids, fastening it down
    to the body of the figure. Add cloves for eyes and mouth.
    Bake in a preheated oven at 375 degrees until lightly browned. Make
    clothing with lemon or anise frosting, leaving the facial features
    unfrosted. These are traditionally given to each boy or girl child on
    Easter Sunday. Nowadays, we make more nontraditional chickens and
    bunnies, for the same purpose.
    Putting the egg in the stomach seems to be a leftover allusion to an
    ancient spring fertility ritual.

    1 box powdered sugar
    Few tablespoons milk
    2 teaspoons lemon or anise flavoring.

    sent by minnie

    -- is moderated by Patricia D. Hill at [email protected].
    Only recipes and recipe requests are accepted for posting.
    Please allow several days for your submission to appear.