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Italian Easter Cookies
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Italian Easter Cookies

45 minPorcje: 30Nutri-Score D€
od @thisdelicioushouse1 importugotowano 0 razy
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Składniki

30 osób
  • sugarSpiżarnia200 g
  • unsalted butter (softened)Nabiał170 g
  • eggs (large)Nabiał3 kawałki
  • vanilla extractSpiżarnia5 ml
  • almond extractSpiżarnia5 ml
  • baking powderSpiżarnia12 g
  • saltPrzyprawy2 g
  • all-purpose flourProdukty zbożowe440 g
  • milkNabiał60 ml
  • butter (melted)Nabiał30 g
  • vanilla extract (for the frosting)Spiżarnia2,5 ml
  • almond extract (for the frosting)Spiżarnia2,5 ml
  • powdered sugarSpiżarnia300 g
  • food coloring (optional)Inne2 ml
  • sprinkles (optional)Inne20 g

na porcję

Wartości odżywcze

102kcal

Węglowodany
16 g
Białko
2 g
Tłuszcz
4 g
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Przybory

  • Miska ×2
  • Mikser ręczny
  • Blacha do pieczenia
  • Piekarnik
  • Trzepaczka

krok po kroku

Przygotowanie

  1. Cream the butter and sugar

    • In a mixing bowl, beat the softened butter with the sugar until light and creamy.
    Krok 1

  2. Add the eggs and flavorings

    • Mix in the eggs one at a time.
    • Add the baking powder, vanilla extract, almond extract and a pinch of salt and mix well.
    Krok 2

  3. Make the dough

    • Mix in the flour until a soft dough forms.
    • Roll the dough into balls and place them on a baking tray.
    Krok 3

  4. Bake the cookies

    • Bake at 175 °C for 10 minutes, until lightly golden on the bottom.
    Krok 4

  5. Make the frosting

    • Whisk together the melted butter, milk, vanilla extract and almond extract.
    • Add the powdered sugar and whisk until smooth.
    • Optionally divide into bowls and tint with food coloring.
    Krok 5

  6. Glaze and decorate

    • Dip the top of each cooled cookie into the glaze and set aside.
    • Finish with sprinkles if desired and let the glaze set before stacking.
    Krok 6
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