Description
Italian cookies eaten at Easter, Christmas, and special occasions. Delicious also without the icing.
Ingredients
- 6 eggs
- 1 cup vegetable oil
- 1 orange, zested and juiced
- 1 cup white sugar
- 5 cups all-purpose flour, or more as needed
- 4 tablespoons baking powder
- 1 envelope vanilla powder
- ½ cup lemon juice
- 2 cups confectioners’ sugar
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
- 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.
Prep Time: 25 mins
Cook Time: 10 mins
Total Time: 1 hr 20 mins
Servings: 24