Making Italian Easter Cookies

In my family, most of our traditions revolve around the making and eating of food. Every holiday and occasion has some sort of food that goes with it, and as a child I have fond memories of spending the day in some family member's kitchen making all sorts of delicious Italian dishes. These Anginettes cookies were one of my favorites and my mom and I made them every Christmas and Easter, as did my Uncle Jon. 

It's an easy recipe, but it makes something crazy like 10 dozen cookies, so keep that in mind before you get started. You can add a little food coloring to the frosting and decorate them with sprinkles (especially fun with the kiddies). You can substitute Bob's Red Mill Gluten Free 1 to 1 flour, and coconut, or almond milk if you have gluten or dairy allergies. Try them out and let us know what you think.

• 3lbs of flour
• 2cups of sugar
• 12 eggs
• 1 bottle of anisette flavor or anise extract
• 1 tsp of salt
• 2 tablespoons of baking powder
• 1/2 lb of melted Crisco

Frosting

• 2 cups of powdered sugar
• 2 tsps of milk [more or less]
  

Mix melted shortening with sugar, add eggs and anise flavoring.

In a separate bowl, sift dry ingredients together  and add to wet ingredients. Mix until a soft ball forms. You may need to add a little more  flour to get the right consistency. Form into small balls and bake in a preheated oven at 350 degrees for10-12 mins.

Let cookies cool slightly before dipping the tops in frosting. If you use sprinkles, add them while the frosting is still wet.