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Italian Easter Cookie-Grandmom's Cookies

Italian Easter Cookie-Grandmom's Cookies

Italian Easter Cookie-Grandmom's Cookies

Italian Easter Cookie-Grandmom's Cookies

This is a recipe my grandmom taught me to make a Easter time. Recipe is doubled. You must mix by hand, no mixer. I use a wire whisk until I have to add the flour. Good Luck!

Ingredients

12 eggs
1 cup corn oil (Mazzola)
½ lb. margarine, melted
1-2oz. bottle lemon extract
3 cups sugar
14 teaspoons baking powder
Flour
Icing:
1 bag of confectioner's sugar
Milk
2 - round non-perils candies

Directions

Melt margarine in saucepan and set aside. In a large bowl beat eggs and sugar together. Add lemon extract, mix. Next is oil. Then add margarine, mix. Add baking powder 1 teaspoon at a time mixing real well. Begin adding flour one cup at a time and mix with spoon. Keep adding flour until you think you can handle mixture with hands. Turn the mixture out onto a floured surface and knead to form a soft dough. You will have to add flour until the dough is not sticky. Be careful not to add too much flour because cookies will be hard. After you are finishing kneading dough set aside and cover with towel so the dough can rest. Pre-heat oven to 350 degrees. Flour cookie sheets. Cut dough into a strip and cut pieces from strip. Roll out with hand and shape into a wreath or braid. Do not play with dough too much when shaping. Bake for 10 minutes. Time will depend on oven. The bottom of the cookie should be light in color. Let cookies cool. Icing: Place confectioner's sugar in bowl and mix with milk. You will need to judge how much milk to make a nice white icing. Put icing on cookies with pastry brush and sprinkle candies on cookies. I put pieces of wax paper on my kitchen table and ice cookies on the was paper. Let dry overnight before you put away. If they are not dried completely when you put away in tin can the round candies will run. Cookies are best keep in a tin can. I line the tin can with wax paper.

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