Italian Easter cookiesJane 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
In medium sized bowl, combine oil, sugar and eggs. Add flour, baking powder and anise. Mix well.
(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).
Remove from oven and let cool on a wire rack (put news paper or brown bags underneath racks for easier cleanup later).
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).
Source: Mary and Mom