Wednesday, March 11, 2015

Italian Easter Egg Cookies

Italian Easter Egg Cookies

Makes about 3 1/2 dozens cookies
1/2 cup butter (room temperature)
3/4 cup sugar
3 eggs
1 1/2 tsp vanilla extract
1 tsp almond extract
1/4 cup milk
1/4 cup canola oi
3 3/4 cup flour
5 tsp baking powder
Pinch of salt
COLORED GLAZE 4 cups powdered sugar 1 tsp vanilla extract 1 tsp almond extract 3 to 4 tablespoons of milk Food coloring Candy rainbow sprinkles (colored or chocolate... we use both
Preheat oven to 350 degrees line cookie sheets with parchment paper lightly sprayed with butter cooking spray.
In a large bowl cream together sugar and butter until light & fluffy Beat the eggs in one at time mixing well after each egg Add vanilla and almond extract then milk and oil Combined flour and baking powder, pinch of salt begin to add this to creamed mixture. Mix this very well ( I use the hand mixer beaters until very end of adding flour as mixture becomes thick)
Using a teaspoon to scoop dough and shape into egg form. (My daughter prefers to roll into a ball and with palm of her hands flatten to egg shape) Place on greased parchment lined cookie sheets and bake for 9-10 minutes ( I look for mine to be lightly golden on bottom..cookies will be soft) *cookies must be cooled before glaze can be applied*
Colored glaze... mix powdered sugar, almond,vanilla extracts and milk... stir until glaze is smooth (you may need more milk or more powdered sugar to achieve right consistency ) once glaze is mixed divide into 4 bowls and add food coloring to each bowl the color of your choice. so we mix equal parts red and blue food coloring for purple)
When cookies are cooled completed place on parchment paper and with spoon drizzle colored glaze onto cookie and sprinkle with rainbow or chocolate sprinkles.

REMEMBER!! WATCH YOUR PORTIONS! I have found that many do best when they control their portions rather than deny themselves food!

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