Thread: Italian Easter Cookies

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


1 cup butter, softened
3/4 cup sugar
2 egg yolks
1/4 cup whole milk
4 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
2 teaspoons grated orange peel
1 teaspoon 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 ? 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.



Notes: 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.



Number of Servings: about 30 cookies