Introduction
Easter is the perfect time to whip up some traditional Italian treats, and what could be more perfect than Italian Easter Cookies with Egg? These mouthwatering cookies are a staple in Italian households and are enjoyed by everyone during the festive season. These cookies are fluffy, soft, and filled with the goodness of eggs, butter, and sugar. In this article, we will share two delightful recipes for Italian Easter Cookies with Egg that will make your taste buds dance with joy.
Recipe 1: Classic Italian Easter Cookies with Egg
Ingredients:
- 4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs, beaten
- 1 tablespoon baking powder
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 1 egg yolk, mixed with 2 tablespoons of water, for egg wash
- Colored sprinkles, for decoration (optional)
Instructions:
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the sugar and butter until fluffy and pale yellow.
- Add the beaten eggs, vanilla extract, and salt. Mix until well combined.
- In a separate bowl, sift together the flour and baking powder.
- Add the flour mixture to the butter mixture in small amounts, mixing well after each addition.
- Roll the dough into small balls and place them on the prepared baking sheet.
- Brush the egg wash over the cookies and sprinkle with colored sprinkles (if using).
- Bake for 15-20 minutes or until lightly golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Serve and enjoy!
Nutritional Information:
Each cookie (assuming 30 cookies per batch) contains:
- Calories: 157
- Total Fat: 7g
- Saturated Fat: 4g
- Cholesterol: 46mg
- Sodium: 53mg
- Total Carbohydrates: 21g
- Dietary Fiber: 0g
- Sugars: 10g
- Protein: 2g
Cooking Time:
Preparation time: 15 minutes
Cooking time: 15-20 minutes
Total time: 30-35 minutes
Equipment:
- Mixing bowl
- Baking sheet
- Parchment paper
- Wire rack
Serving Suggestions:
These classic Italian Easter Cookies with Egg are perfect for serving with a cup of coffee or tea during Easter brunch or as a sweet treat to end your festive meal.
Variations:
You can add a teaspoon of lemon zest or orange zest to the dough to give it a citrusy flavor. You can also add chopped nuts or dried fruits like raisins or cranberries to the dough for added texture and flavor.
Substitutions:
If you don’t have unsalted butter, you can use salted butter, but omit the salt from the recipe. You can also use margarine or vegetable shortening instead of butter.
Storage:
Store the cookies in an airtight container at room temperature for up to a week. You can also freeze the cookies for up to three months.
Tips:
Make sure the butter is softened before creaming it with the sugar. This will ensure that the cookies are light and fluffy. Also, don’t overwork the dough, or the cookies will be tough.
Notes:
You can make the dough ahead of time and refrigerate it for up to 24 hours before baking. Let the dough come to room temperature before rolling it into balls.
Frequently Asked Questions:
Q. Can I use other colors of sprinkles?
A. Yes, you can use any color of sprinkles you like, or you can omit them altogether.
Q. Can I make the cookies smaller or larger?
A. Yes, you can make the cookies smaller or larger, but adjust the baking time accordingly.
Recipe 2: Chocolate Italian Easter Cookies with Egg
Ingredients:
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1/4 cup milk
- 1 teaspoon vanilla extract
- Colored sprinkles, for decoration (optional)
Instructions:
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, cream together the butter and sugar until light and fluffy.
- Add the egg, milk, and vanilla extract to the butter mixture and mix until well combined.
- Add the dry ingredients to the wet ingredients in small amounts, mixing well after each addition.
- Roll the dough into small balls and place them on the prepared baking sheet.
- Flatten the cookies slightly with your fingers and sprinkle with colored sprinkles (if using).
- Bake for 10-12 minutes or until the edges are firm.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Serve and enjoy!
Nutritional Information:
Each cookie (assuming 30 cookies per batch) contains:
- Calories: 96
- Total Fat: 4g
- Saturated Fat: 2g
- Cholesterol: 16mg
- Sodium: 43mg
- Total Carbohydrates: 14g
- Dietary Fiber: 1g
- Sugars: 8g
- Protein: 2g
Cooking Time:
Preparation time: 15 minutes
Cooking time: 10-12 minutes
Total time: 25-27 minutes
Equipment:
- Mixing bowl
- Baking sheet
- Parchment paper
- Wire rack
Serving Suggestions:
These Chocolate Italian Easter Cookies with Egg are perfect for serving with a glass of milk or hot cocoa during Easter brunch or as a sweet treat to end your festive meal.
Variations:
You can add chopped nuts or chocolate chips to the dough for added texture and flavor. You can also use white chocolate or colored candy melts instead of sprinkles for decoration.
Substitutions:
If you don’t have unsalted butter, you can use salted butter, but omit the salt from the recipe. You can also use margarine or vegetable shortening instead of butter.
Storage:
Store the cookies in an airtight container at room temperature for up to a week. You can also freeze the cookies for up to three months.
Tips:
Make sure the butter is softened before creaming it with the sugar. This will ensure that the cookies are light and fluffy. Also, don’t overwork the dough, or the cookies will be tough.
Notes: