Italian Easter Cookies

Name: Italian Easter Cookies
Prep time: 20 min
Cook time: 15 min
Total time: 65 min
Yield: 11
Cuisine: Italian
Ingredients: 2 ⅓ cup All-Purpose Flour (2⅓ cups all purpose flour (300g)); 1 pinch Table Salt (1 pinch salt); ⅓ tsp Baking Powder (⅓ teaspoon baking powder); ½ cup Granulated Sugar (½ cup granulated sugar); ½ tbsp Lemon (½ tablespoon lemon zest); ½ cup Unsalted Butter (½ cup butter (room temperature)); ½ tsp Vanilla (½ teaspoon vanilla extract); 1 piece Egg (1 large egg (room temperature)); 1 piece Egg Yolks (1 large egg yolk (room temperature)); 10 pieces Chocolate Egg (10 small chocolate Easter eggs); 2 tbsp Icing Sugar (2-3 tablespoons powdered/icing sugar — up to 3)

Italian Easter Cookies - Breakfast,Brunch,Desserts (Italian)

65 minItalian

Servings11

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Vegetarian
Pescatarian
Halal

Steps

1In the food processor add the flour, salt, baking powder, sugar and zest, whisk together, then add the butter and pulse until crumbly add the vanilla, egg and yolk, pulse until combined to form a dough.
2Move the dough to a lightly floured flat surface and gently bring together to form a compact ball. If you find the dough too wet add more flour, too dry a bit of milk. Wrap in plastic wrap and chill for 30 minutes.
3Pre-heat the oven to 350F/180C. Line a large baking sheet with parchment paper.
4Divide the dough into 2 ounces / 60g parts, form ropes and shape the cookies (see photos).
5Place the shaped cookies on the prepared baking sheets. Brush with water and sprinkle with sprinkles or pearl sugar and add a mini egg if desired.
6Bake for approximately 12-15 minutes or until golden.
7Let cool on the pan 10 minutes then move to a wire rack to cool completely. Dust with powdered sugar before serving. Enjoy!