Uncinetti: The Italian Cookies You Should Always Serve On Easter
Prep Time:
20 minutes
Cook Time:
12 minutes
Servings:
48 cookies
Ingredients
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • ⅔ cup granulated sugar
  • ½ cup salted butter, melted and cooled
  • 2 large eggs, room temperature
  • ¼ cup milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 4 tablespoons milk
  • 1 tablespoon lemon juice
  • ½ teaspoon vanilla extract
  • 2 cups confectioner's sugar
  • A few drops gel food coloring, varying colors
  • ¼ cup sprinkles
Directions
  1. Preheat the oven to 325 F.
  2. Line a baking sheet with baking paper.
  3. Whisk the flour with the baking powder.
  4. In a stand mixer mix the granulated sugar, butter, eggs, milk, vanilla extract, and almond extract.
  5. Mix in the flour to form a dough.
  6. Turn the dough out onto a clean work surface.
  7. Take roughly 1 tablespoon of the dough at a time and roll it out to form a 5-inch sausage shape.
  8. Carefully roll the dough up to make "knot" shapes .
  9. Place the dough knots onto the prepared baking sheet.
  10. Bake for 12 - 14 minutes in the oven.
  11. Remove the cookies from the oven and let them sit for 10 minutes before transferring to a wire cooling rack.
  12. Allow the uncinetti to cool completely before glazing.
  13. To mix the glaze, stir milk, lemon juice, and vanilla extract into sifted confectioner's sugar until smooth.
  14. To color the glaze divide it up into small bowls and mix with a drop or two of your chosen gel food coloring.
  15. Dip the tops of the uncinetti into the glaze one at a time.
  16. Immediately sprinkle the glazed tops with your chosen sprinkles.
  17. Allow the uncinetti to dry before serving.