Recipe for Italian Easter Cookies

This is a very easy recipe for Italian Easter cookies. They are different then most American cookies but they are delicious nonetheless.

Have you ever wondered how other countries celebrate Easter?

In Italy, for Easter - called Pasqua - you will not hear of the Easter bunny. Did you know that in Italy - as in most of Europe - Easter is a two day holiday? Yep, the Monday after Easter is a holiday as well. In Italy, it is called "la Pasquetta."

The period before Easter is called Lent and last 40 days. For Lent, many will give up something they like - usually a food. So when Easter finally arrives, the Italians like to celebrate with lots of delicious foods.

Traditionally Easter foods will include lamb or goat meat, and special Easter desserts such as breads and cookies. These dishes can - and do - vary from region to region.

So please make a batch of these Italian Easter cookies and come back to leave a review. The visitors to this site would love to read your input!

For gluten free cookies mixes Click Here.

Italian Easter cookie recipe - Comments and reviews.

Italian Easter Cookie Recipe: Ingredients

1/2 cup of butter - softened

1 cup of sugar

2 tsp. of vanilla extract

Instead of the vanilla, you may use 1 tsp. of lemon extract.

3 eggs

2 TB. of milk

1/4 cup of oil

3 3/4 cups of flour

2 TB. of baking powder

Italian Easter Cookie Recipe: Method

In a bowl - or a stand mixer - cream butter and sugar. Add the eggs - one at a time. Then add the vanilla extract - or the lemon, the oil and the milk. Combine well.

In another bowl, mix the dry ingredient. Add to the butter/egg/sugar mixture and mix until well combined.

The traditional way:

Take some dough and make a "snake" with it - about 10 inches long. Then make a knot in it. Place on a greased cookie sheet.

The modern ways:

1) Roll the dough on a floured surface and cut out with cookie cutters. Place on a greased cookie sheet.

2) Roll some balls between your hands - 1 to 1 1/2 inches in diameter. Gently flatten and place on a greased cookie sheet. This was the method I used on the pictures.

Bake at 350 degrees F. for 6 to 10 minutes or until lightly golden brown.

Makes about 3 to 4 dozens depending on the shape.

When cool put the frosting on - recipe below.

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Italian Easter Cookies: Frosting

1/2 cup of butter - softened

1 tsp. of almond extract

1 tsp. of vanilla extract

1/2 tsp. of rum extract

Or you may use 1 to 2 tsp. of lemon extract.

3 TB. of milk

2 to 4 cups of powdered sugar - depending on the consistence (and sweetness) you desire.

Optional: A few drops of food dye.