Aunt Nancy’s Italian Easter Cookies

READY IN: 1hrYIELD: 6 Large cookies


  • 12largeeggs (at room temperature)
  • 1 13 cupssugar
  • 12 cupmilk
  • 8tablespoonsbutter, melted
  • 6cupsflour
  • 6teaspoonsbaking powder
  • 1 12 teaspoonsvanilla extract
  • 1 14 cupspowdered sugar
  • 2tablespoonsmilk
  • 14 teaspoonanise extract
  • 14 cupcolored sprinkles

    Serving Size: 1 (344) g

    Servings Per Recipe:6

    Calories: 1025.1

    Calories from Fat 243 g 24 %

    Total Fat 27 g 41 %

    Saturated Fat 13.6 g 68 %

    Cholesterol 416.3 mg 138 %

    Sodium 656.3 mg 27 %

    Total Carbohydrate167.9 g 55 %

    Dietary Fiber 3.4 g 13 %

    Sugars 69.7 g 278 %

    Protein 26.5 g 52 %


  • Preheat oven to 350 degrees.  Beat 6 eggs, sugar, milk, and butter  well, then add flour and baking powder.  Stir vanilla into dough for flavor.  (Aunt Nancy  said you could use a variety of flavorings like anise or lemon, but she recommends vanilla.).
  • Roll the thick dough into thick ropes, then twist the rope into 6 wreaths.  You will then nestle an egg in the center of each wreath. (As children, we used to dye the right eggs for more colorful cookies.  The egg should be room temperature and colored before they are placed on the uncle Joe. The eggs actually bag with the cookies, but having the right eggs at room temperature keeps them from exploding while they’re baking. Dipping them in the hot water to color then gets them to just the right temperature.) Place the cookies on a parchment-lined baking sheet.  .
  • The cookies and eggs should bake in the oven for 25 minutes or until the cookie is a light golden brown color.
  • meanwhile, prepare frosting by mixing together the powdered sugar, milk, and anise extract until they are of a spreading consistency. When the cookies are done, frost the cookies while they are still warm. The frosting should melt enough on the warm cookies to drip down the side. Decorate with colored sprinkles.
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