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Ingredients
- 8 cups AP flour (2.2 lbs or 1 kg).
- 9 oz butter very softened at room temperature (250 g).
- 2 1/4 cups sugar (1.1 lbs).
- 6 eggs large at room temperature plus 1 for egg washing.
- Zest of an orange.
- Zest of a lemon.
- 1 bustina vanillina or 2 tsp vanilla extract.
- 2 envelopes pane degli Angeli baking powder or 6 tsp of baking powder.
- 1/2 tsp salt.
- 3/4 cup warm milk.
- Sprinkles for decorating.
For Lemon glaze :
- 1 cup confectioners sugar Juice of a lemon
Instructions
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In a bowl add approximately half the sugar, 6 eggs and vanilla. Whisk until well mixed. Set aside.
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Sift flour and create a well on your work surface. Add sugar, butter, zest of orange and lemon.
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In the warm milk add the baking powder and stir. It will foam so that means it’s active.
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Now add the eggs and milk to the well careful that it doesn’t run off to the sides.
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Slowly work from the middle picking the flour from the sides. Work it gently and create a dough. Help yourself by adding just a little flour to your hands and work surface.
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Help yourself by adding just a little flour to your hands and work surface.
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Best to let the dough rest for about 30 minutes in the fridge.
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Roll in 1 to 1 1/4 inch thickness ropes and cut every 6 inches. Create a round and pinch the ends to close.
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Place on a parchment paper lined cookie sheet and egg wash the top. Add sprinkles and bake at 350 degrees Fahrenheit (180 Celsius) about 16 to 18 minutes or until golden. Do not overcook. (I left some with no sprinkles and made a lemon sugar glaze. I then added sprinkles).
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These cookies are wonderful for many different occasions, just adjust the sprinkles accordingly.
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Buona Pasqua
