Easter, like Christmas, is usually celebrated as a single day– however, both holidays are actually much longer than many people realize. Eastertide is 50 days long, beginning on Easter Sunday and ending with Pentecost. This means there are seven Sundays in the Easter Season, and I plan to use every one of them as an opportunity to bake special Easter dishes.
For the Second Sunday of Easter, I made Italian Easter cookies. These little twists of dough are barely sweetened, with a bready texture, and are topped with a lemon icing that makes them irresistible. My small daughter called them the best cookies she’s ever eaten. They are quick and simple, and utterly delicious. The recipe is by Rosemary Molloy, from An Italian in My Kitchen.
Italian Easter Cookies (Uncinetti)
- Cookies:
- 1 3/4 cups all purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1 pinch salt
- zest of 1/2 lemon
- 1 large egg, beaten
- 1 tablespoon vegetable oil
- 5 tablespoons milk (or more, as needed)
- Glaze:
- 1 1/2 cups powdered sugar
- 1 tablespoon lemon juice
- 1 tablespoon milk
- Preheat the oven to 300 degrees F, and line a baking sheet with parchment or a silicone baking mat.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and zest. Make a well in the middle and add the egg, oil, and milk. Mix with a fork until well combined, adding more milk as necessary to make a soft, but not sticky, dough.
- Using golf-ball sized pieces of dough, form ropes 4 inches long. Roll them up, leaving the central end a little raised up (like a Hershey’s Kiss.) Place on the prepared tray and bake for 15-20 minutes, or until lightly golden.
- Let cool completely on a wire rack. While they are cooling, whisk together the powdered sugar, lemon juice and milk to form a thick icing. You may need a little more or less liquid to reach the desired consistency.
- Once the cookies are cool, cover them with the lemon glaze. Top with sprinkles.
In Due Season 