Italian Easter Cookies
Soft, pillowy, and melt-in-your-mouth Italian Easter cookies (also known as Anginetti). These festive treats are shaped into knots and donuts, then finished with a vibrant almond glaze and nonpareils.
Ingredients
6 tablespoons unsalted butter, room temperature
1/2 cup granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
1 teaspoon almond extract
2 tablespoons whole milk
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
3 cups powdered sugar (icing)
2-4 tablespoons whole milk (icing)
2 tablespoons light corn syrup (icing)
1 teaspoon almond extract (icing)
gel food coloring (purple, pink, blue, yellow)
rainbow sprinkles
Instructions
1. Preheat oven to 350°F and line baking sheets with parchment.
2. Beat butter and sugar until creamy. Add eggs one at a time, followed by extracts.
3. Sift flour, baking powder, and salt. Alternately add milk and flour to the butter mixture.
4. Form 1.5 tbsp dough balls into 6-7 inch logs; shape into knots or donuts.
5. Bake for 9 minutes until bottoms are just golden. Cool completely.
6. Whisk icing ingredients, divide and color with gel. Dip cookies and add sprinkles.
Notes
Do not overwork the dough to keep them tender.
Use a light dusting of flour for shaping only if necessary.
Store in an airtight container for up to 5 days.
Find it online: https://sweetcraftrecipes.com/italian-easter-cookies/