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Italian Easter Cookies

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Italian Easter Cookies
2008-07-25 Desserts
5 75

Buttery-rich sugar cookie dough is flavored with grated orange and lemon peels, shaped into rounds, flattened and topped with almonds.

  • Servings: about 30 cookies


1 cup Butter, softened
¾ cup Sugar
2 Egg Yolks
¼ cup Whole Milk
4 cups Flour
1 tsp Baking Powder
¼ tsp Salt
2 tsp Grated Orange Peel
1 tsp Grated Lemon Peel
1 Whole Egg, beaten with 1 tsp. water
30 Whole, blanched almonds


Preheat oven to 350 and line cookie sheets with parchment paper. In a large bowl beat butter, sugar, egg yolks and milk until smooth. In another bowl, stir together flour, baking powder, salt and grated peels. Stir into butter mixture to form stiff dough. Shape dough into 1 1/2-inch balls and place on baking sheets. Flatten to ¼ inch thickness with the bottom of a glass. Brush with beaten egg; press an almond in the center of each cookie. Bake about 15-20 minutes, or until golden. Remove to rack to cool.

Helpful Tips:

My family lived in Italy when I was growing up and we made many friends and adopted their traditions. This recipe was given to my mother by our beloved nanny, every time I make these delicate cookies, it brings back fond memories.