Italian Easter Cookies Popular Recipes

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Italian Easter Cookies

"Ice with colored icing and sprinkles if you like."

Ingredients :

1/2 cup butter
3/four cup white sugar
3 eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1/4 cup milk
1/4 cup vegetable oil
3 three/four cups all-motive flour
five teaspoons baking powder
four cups confectioners' sugar
half cup butter, softened
1 teaspoon vanilla extract
1 teaspoon almond extract
3 tablespoons milk
three drops pink meals coloring (non-obligatory)

Instructions :

Prep : 15M	Cook : 48M	Ready in : 30M

Preheat oven to 350 stages F (one hundred seventy five stages C). Grease cookie sheets.
In a big bowl, cream collectively half of cup butter and white sugar till light and fluffy. Beat within the eggs separately, then stir in 1 teaspoon vanilla and 1 teaspoon almond extract, 1/4 cup milk and oil. Combine the flour and baking powder, stir into the wet combination. Roll dough into 1 inch balls. On a lightly floured surface, roll the balls out into ropes about five inches lengthy. Tie into unfastened knots and area cookies 1 inch apart onto the organized cookie sheets.
Bake for five mins on the bottom shelf and 5 mins at the top shelf of the preheated oven, until the bottoms of the cookies are golden brown. When cookies are cool, dip them into the icing.
To make the icing, cream collectively the confectioners' sugar, 1/2 cup butter, and 1 teaspoon vanilla and 1 teaspoon almond extracts. Beat in 3 tablespoons milk, one tablespoon at a time, then stir inside the meals coloring if favored.

Notes :

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