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Easter Egg Cookies


Makes about 4 dozen


 12 tablespoons butter, softened

1-1/2 cups sugar

5 large eggs

¾ cup milk

Zest and juice 1 large orange

1 tablespoon vanilla extract

5 ½ to 6 cups unbleached all-purpose flour

2-1/2 teaspoons baking powder

1 teaspoon salt



 2-1/2 cups Confectioner’s Sugar

1 teaspoon pure anise extract

Half/Half as needed

Colored sugars



In a large bowl or stand mixer, add butter and sugar and beat until the mixture is light colored and well blended. Add the eggs one at a time and blend well. Add the milk, zest and juice.

In a separate bowl combine 5 cups of the flour, baking powder and salt. On medium speed or by hand, add the flour gradually and blend well. Mixture should be tacky; only add additional flour if the dough is not starting to come away from the sides of the bowl.

Scrape the dough into a large bowl. Cover and refrigerate overnight.

When ready to use, flour a work surface and turn the dough out and knead it into a ball of dough that is not sticky.

Divide the dough into walnut size pieces and roll each piece into a long rope about 8 inches long and the thickness of your pinkie finger. Form the cookies into various shapes; rounds, twists, and S cookies.

Place the cookies on parchment lined baking sheets and bake in a preheated 350F oven for 12-15 minutes or until lightly browned. Transfer the cookies to cooling racks.

In a separate bowl, combine the Confectioner’s sugar, anise and enough of the Half/Half to make thin glaze.

When cookies are cool, frost and sprinkle with the colored sugars and allow to dry completely.









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