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Uncinetti (Italian Easter Cookies) Recipe

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Uncinetti, traditional Italian Easter cookies, are delicate, lightly sweetened knots of buttery dough, baked to a soft crisp and glazed with colorful, sweet icing. These festive treats are perfect for celebrating the holiday with family and friends, featuring a subtle almond and vanilla flavor and topped with vibrant sprinkles for a cheerful presentation.

Ingredients

Cookie Dough

  • 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

Glaze

  • 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

Instructions

  1. Preheat Oven: Preheat your oven to 325°F (163°C) to ensure it reaches the ideal baking temperature.
  2. Prepare Baking Sheet: Line a baking sheet with baking paper (parchment paper) to prevent sticking and facilitate easy cleanup.
  3. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour and baking powder to evenly distribute the leavening agent.
  4. Cream Wet Ingredients: Using a stand mixer, combine the granulated sugar, melted and cooled butter, eggs, milk, vanilla extract, and almond extract until smooth and well incorporated.
  5. Form Dough: Gradually add the flour mixture into the wet ingredients, mixing until a dough forms.
  6. Prepare Dough for Shaping: Turn the dough out onto a clean work surface for shaping.
  7. Shape Dough: Take about 1 tablespoon of dough at a time and roll it into a 5-inch long sausage shape.
  8. Create Knots: Carefully roll the dough sausage into a knot shape to form the classic uncinetti look.
  9. Arrange Cookies: Place the formed dough knots onto the prepared baking sheet, spacing them slightly apart.
  10. Bake: Bake in the preheated oven for 12 to 14 minutes until lightly golden and cooked through.
  11. Cool on Sheet: Remove the cookies from the oven and let them sit for 10 minutes on the baking sheet before transferring.
  12. Transfer to Rack: Move the cookies to a wire cooling rack to cool completely before glazing.
  13. Prepare Glaze: In a bowl, whisk together milk, lemon juice, and vanilla extract into sifted confectioner's sugar until smooth and lump-free.
  14. Color Glaze: Divide the glaze into small bowls and mix each with a drop or two of gel food coloring in your desired colors.
  15. Glaze Cookies: Dip the tops of each uncinetti into the colored glaze individually.
  16. Add Sprinkles: Immediately after glazing, sprinkle the tops with your chosen sprinkles for decoration.
  17. Dry: Allow the glazed cookies to dry completely before serving to ensure the icing sets properly.

Notes

  • Ensure the butter is melted and cooled to avoid cooking the eggs prematurely.
  • Use room temperature eggs for better incorporation into the dough.
  • Gel food coloring provides vibrant colors without thinning the glaze.
  • Allow cookies to cool completely before glazing to prevent melting the icing.
  • You can store glazed uncinetti in an airtight container for up to 5 days.
  • For a nut-free version, omit the almond extract or substitute with additional vanilla extract.

Find it online: https://cozyplatter.com/uncinetti-italian-easter-cookies-recipe/