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Mar 23, 2010

Italian Easter Cookies


•1 cup butter, softened

•3/4 cup sugar

•2 egg yolks

•1/4 cup whole milk

•4 cups flour

•1 teaspoon baking powder

•1/4 teaspoon salt

•2 teaspoons grated orange peel

•1 teaspoon grated lemon peel

•1 whole egg, beaten with 1 tsp. water

•30 whole, blanched almonds


Preheat oven to 350 and line cookie sheets with parchment paper. In a large bowl beat butter, sugar, egg yolks and milk until smooth. In another bowl, stir together flour, baking powder, salt and grated peels. Stir into butter mixture to form stiff dough. Shape dough into 1 1/2-inch balls and place on baking sheets. Flatten to ? inch thickness with the bottom of a glass. Brush with beaten egg; press an almond in the center of each cookie. Bake about 15-20 minutes, or until golden. Remove to rack to cool.

Yield: 1 Servings

2 tb Cold water -- (2 to 3)

1 1/2 c Pie Crust Mix

2 Bananas; sliced -- med

1/4 c Light rum -- (1/4 to 1/2)

1/4 c Packed brown sugar

1 Envelope unflavored gelatin

3 Eggs -- separated

2 tb Banana liqueur

1/4 c Granulated sugar

1 c Chilled whipping cream*

2/3 c Broken pecans

*Whipped. Heat oven to 475, Sprinkle water, 1 tablespoon at a time,

over Pie Crust Mix. Stir until moistened. Gather into a ball; roll 2

inches larger than inverted 9-inch pie plate on floured cloth-covered

board. Ease into plate; trim edge 1 inch from rim. Fold and roll

pastry under; flute. Prick thoroughly with fork. Bake 8 to 10

minutes. Cool. Place bananas and rum in blender container. Cover and

blend until smooth. Mix brown sugar and gelatin in sauce- pan. Beat

in egg yolks; stir in 1/2 cup banana mixture. Cook, stirring

constantly, until thickened. Stir in liqueur and remaining banana

mixture. Refrigerate until mixture mounds slightly. Beat egg whites

until foamy; beat in granulated sugar until stiff and glossy. Fold in

banana mixture, cream and 1/3 cup pecans. Pour into pie shell; top

with remaining pecans. Refrigerate until set, 2 to 3 hours.
Easy Easter Candy Cut-Outs Recipe

1 c Chocolate Chips


2 ts Shortening*

Tinted Coconut:

1/4 ts Water

1 dr Food color

1/2 c Sweetened Coconut Flakes

* NOT butter, margarine, oil, or vegetable oil spread

1. Cover bottom of 13x9-inch pan with heavy duty foil.

2. In small microwave-safe bowl, place chocolate chips and shortening. Microwave at HIGH (100%) 1 to 1-1/2 minutes, or until chocolate is melted and mixture is smooth when stirred. Immediately spread mixture evenly on foil to about 1/8-inch thick; pat TINTED COCONUT evenly onto chocolate.

3. Refrigerate for 5 to 10 minutes or until beginning to firm. Press sturdy, Easter-shaped cookie cutters down to foil, cutting through coconut and chocolate; do NOT remove shapes. Return to refrigerator until completely firm; gently remove foil. Gently press out shapes; cover and refrigerate until ready to use. Use as garnish for desserts. 6 to 12 cut-outs.

Tinted Coconut:

In small bowl, stir together 1/4 teaspoon water and 1 drop food color. Stir in 1/2 cup Sweetened Coconut Flakes; with fork, toss until evenly tinted.