Italian Easter Cookies
These Italian Easter cookies are delicious and look beautiful with colored icing and sprinkles.
white sugar
1 ¾
cups
butter
½
cup
eggs
3
large
milk
¼
cup
vegetable oil
¼
cup
vanilla extract
1
teaspoon
almond extract
1
teaspoon
all-purpose flour
3 ¾
cups
baking powder
5
teaspoons
confectioners' sugar
4
cups
butter, softened
½
cup
vanilla extract
1
teaspoon
almond extract
1
teaspoon
milk
3
tablespoons
red food coloring (Optional)
3
drops
candy sprinkles (Optional)
 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
  To make the cookies: Beat sugar and butter in a large bowl with an electric mixer until smooth. Add eggs one at a time, beating well after each addition. Stir in milk, oil, vanilla, and almond extract. Combine flour and baking powder; stir into milk mixture to form a dough.
  Roll dough into 1-inch balls; roll the balls out on a lightly floured surface into 5-inch long ropes. Bring one end over the other, then underneath and through the middle, like a loose knot; place cookies 1 inch apart on the prepared cookie sheets.
  Bake in the preheated oven until the bottoms of the cookies are golden brown, about 5 minutes on the bottom shelf, then 5 minutes on the top shelf. Transfer cookies to a wire rack to cool completely.
  To make the icing: Beat confectioners' sugar, butter, vanilla, and almond extract with an electric mixer in a large bowl until smooth; beat in milk, one tablespoon at a time. Add food coloring and stir until well combined.
  Dip cooled cookies upside down into the icing then sprinkle with candy sprinkles.
