This Italian Easter Cookie recipe has a wonderful citrus flavor. The dough is basically a rich, buttery sugar cookie dough, flavors with orange and lemon and topped with almonds.
Ingredients
- 1 cup soften butter
- 3/4 cup sugar
- 2 egg yolks
- 1/4 cup whole milk
- 4 cups all-purpose flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- 2 tsp. orange zest
- 1 tsp. lemon zest
- 1 whole egg, beaten & mixed with 1 tsp. water
- 36 whole, blanched almonds
Instructions
- Heat oven to 350.
- Line cookie sheet with parchments paper.
- In a small bowl, blend together flour, baking powder, salt, & zests.
- In a large bowl, thoroughly beat butter, sugar, egg yolks, and milk until smooth.
- Slowly add flour mixture into butter mixture, being sure to blend thoroughly. (Dough should be stiff.)
- Shape dough into balls, approximately 1″ in diameter.
- Place dough balls into parchment paper.
- Press a glass onto each ball to flatten.
- Brush each cookie lightly with beaten egg.
- Press an almond into the center of the cookie.
- Bake cookies approximately 15 to 20 minutes, or until golden brown.
- Carefully move parchment paper (with cookies) onto a rack to cool.
Makes about 3 dozen cookies.
