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Italian Easter cookies

JaneJane Ruzanski

This recipe came from both Mary and Grandma Polly


  • 1/2 c Vegetable oil
  • 3/4 c Sugar
  • 2 Eggs
  • 1 1/2 tsp. Anise flavoring
  • 2 1/4 c Flour
  • 2 tsp. Baking powder
  • 1 c Confectioners’ sugar
  • 1-2 T Water
  • Food coloring
  • 1/2 tsp. anise flavoring
  • Colored Nonpareil sprinkles
Italian Easter cookies photo


  • 1

    In medium sized bowl, combine oil, sugar and eggs. Add flour, baking powder and anise. Mix well.

  • 2

    (Dough will be sticky.) Roll dough by 1 teaspoon full into a ball and place on cookie sheet 2 inches apart. Bake 350 for 12 minutes (or until bottoms are lightly browned).

  • 3

    Remove from oven and let cool on a wire rack (put news paper or brown bags underneath racks for easier cleanup later).

  • 4

    While cooling – make frosting: Add 1 Tablespoon of water to 1 cup of confectioners’ sugar and mix to a frosting consistency. Add slightly more water if necessary. Add food coloring of choice and 1/2 tsp anise flavoring. Spoon on to cooled cookies and sprinkle with colored Nonpareil sprinkles. (Typically I use more than one color of frosting).



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