Aunt Nancy's Italian Easter Cookies
- Ready In:
- 1hr
- Ingredients:
- 11
- Yields:
-
6 Large cookies
- Serves:
- 6
ingredients
- 12 large eggs (at room temperature)
- 1 1⁄3 cups sugar
- 1⁄2 cup milk
- 8 tablespoons butter, melted
- 6 cups flour
- 6 teaspoons baking powder
- 1 1⁄2 teaspoons vanilla extract
- 1 1⁄4 cups powdered sugar
- 2 tablespoons milk
- 1⁄4 teaspoon anise extract
- 1⁄4 cup colored sprinkles
directions
- Preheat oven to 350 degrees. Beat 6 eggs, sugar, milk, and butter well, then add flour and baking powder. Stir vanilla into dough for flavor. (Aunt Nancy said you could use a variety of flavorings like anise or lemon, but she recommends vanilla.).
- Roll the thick dough into thick ropes, then twist the rope into 6 wreaths. You will then nestle an egg in the center of each wreath. (As children, we used to dye the right eggs for more colorful cookies. The egg should be room temperature and colored before they are placed on the uncle Joe. The eggs actually bag with the cookies, but having the right eggs at room temperature keeps them from exploding while they’re baking. Dipping them in the hot water to color then gets them to just the right temperature.) Place the cookies on a parchment-lined baking sheet. .
- The cookies and eggs should bake in the oven for 25 minutes or until the cookie is a light golden brown color.
- meanwhile, prepare frosting by mixing together the powdered sugar, milk, and anise extract until they are of a spreading consistency. When the cookies are done, frost the cookies while they are still warm. The frosting should melt enough on the warm cookies to drip down the side. Decorate with colored sprinkles.
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!