• 1 Rating

Italian cookies eaten at Easter, Christmas, and special occasions. Delicious also without the icing.

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Recipe Summary

prep:
25 mins
cook:
10 mins
additional:
45 mins
total:
1 hr 20 mins
Servings:
24
Yield:
24 cookies
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Dough:
Icing:

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.

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  • Beat eggs in a large bowl using an electric mixer until fluffy. Add oil, orange zest, and juice; mix well. Beat in sugar slowly.

  • Combine flour, baking powder, and vanilla powder in a separate bowl. Slowly add to the egg mixture, 1 cup at a time, mixing well after each addition. Beat until almost blended; mix the rest by hand.

  • Roll dough into 2 ropes; cut into 3- to 4-inch pieces. Twist 2 pieces together or roll individual ropes into circles to make round cookies.

  • Place cookies 2 inches apart on the prepared baking sheets.

  • Bake in the preheated oven until edges are golden but cookies are not yet brown, about 10 minutes. Let cookies cool completely, at least 30 minutes.

  • Meanwhile, slowly mix lemon juice into a bowl of confectioners' sugar to make a runny icing. Line a few trays with waxed paper. Dip cooled cookies into the icing and transfer them onto the trays to harden.

Cook's Note:

The number of cookies depends on the size they are rolled into.

Nutrition Facts

269 calories; protein 4.3g 9% DV; carbohydrates 40g 13% DV; fat 10.6g 16% DV; cholesterol 46.5mg 16% DV; sodium 262mg 11% DV. Full Nutrition
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Reviews

1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
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