Dessert,  Recipes

Italian Easter Cookies

No, I’m not Italian, and NO, I didn’t have these as a little girl at Easter. I just like them, and I make them on Easter nowdays. I think that a little almond extract makes them Italian maybe? No ricotta cheese in them at all. They sure are pretty on an Easter tray too.

Italian Easter Cookies



  • 1/2 c butter room temperature
  • 3/4 c sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 1/4 c milk
  • 1/4 c vegetable or canola oil
  • 3 3/4 c all purpose flour
  • 5 tsp baking powder


  • 4 c powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 3 - 4 Tbsp milk
  • candy sprinkles


  1. Preheat oven to 350' degrees. Grease or spray cookie sheets. Parchment paper works great too!
  2. In large bowl cream together butter and sugar until light & fluffy.
  3. Beat the eggs in, one at a time, mixing well after each.
  4. Add vanilla & almond extract along with milk and oil.
  5. Combine flour and powder. Stir into creamed mixture. Mix well
  6. You can either roll into 1 inch balls, roll out to about 5 inches and tie into knot or using a teaspoon scoop dough and gently shape into egg shape
  7. Place on greased cookie sheet and bake for about 8 to 10 minutes or until lighlty golden on edges.
  8. GLAZE-Mix powdered sugar, extracts and milk , beat well to a smooth glaze. Dip tops of cookies into glaze and decorate with sprinkles.

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