(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.)