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Taralli (Easter Cookies)

(by Lisa DePaulo)


1/2 lb. margarine, melted

6 eggs, beaten

1 c. sugar

1/2 t. lemon extract

juice and grated rind of 1 orange

6 t. baking powder

1/2 t. salt

2 T. vegetable oil

4 - 6 c. flour

Preheat oven to 375 F.

Mix all ingredients together, in order given. Dough should be soft and spongy. Add a little more flour only if necessary.

Roll like small meatballs.

Put on a greased cookie sheet (Mom used Crisco).

Bake for approximately 6 minutes, until slightly brown on bottom.

Transfer to a rack to cool.

Icing:

confectioners’ sugar

milk, heated

almond, anise or lemon extract

food coloring

Combine enough confectioners’ sugar with hot milk to make a very thin icing.

Add a few drops of extract.

Separate into cups and add a drop of food coloring to each, making pastel colors.

Ice the cookies once they are cool.

(Feel free to cut this recipe in half. Most old-fashioned Italian cookie recipes are enough for a wedding.)


(Read An Anatomically Correct Easter, the story that accompanies this recipe.)

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