Easter Cookies

Name: Easter Cookies
Yield: Makes 18–20 cookies
Cuisine: American
Ingredients: 2 cups all-purpose flour (250 g); 2 eggs; 2 1/2 tablespoons lard (35 g); 1/4 cup plus 1 tablespoon soy milk or milk (65 g); 1 teaspoon baker’s ammonia (4 g); 3 tablespoons sugar (40 g); as needed maraschino cherries or sour cherries,; as needed almonds,; as needed granulated sugar,; as needed sprinkles or colored sugar,; as needed unsweetened cocoa powder,

Tania Orologio @cucinacon_tania

Bologna

These are my grandmother’s cookies, but also those made by the women who would gather before Easter to bake treats to share—creating with lightness, smiles, and lots of togetherness. Simple traditions from days gone by. Homemade cookies that are uneven, not perfect, but genuine... and of course, delicious...

Tania Orologio @cucinacon_tania

Saved

Ingredients

Makes 18–20 cookies

2 cupsall-purpose flour (250 g)
2eggs
2 1/2 tablespoonslard (35 g)
1/4 cupplus 1 tablespoon soy milk or milk (65 g)
1 teaspoonbaker’s ammonia (4 g)
3 tablespoonssugar (40 g)
as neededmaraschino cherries or sour cherries,
as neededalmonds,
as neededgranulated sugar,
as neededsprinkles or colored sugar,
as neededunsweetened cocoa powder,

Saved

Steps

1

Mix the eggs, sugar, lard, soy milk (or milk), and baker’s ammonia together.
2

Gradually add the flour until you have a soft, compact dough.
3

Use two spoons to drop mounds of dough onto a lined baking sheet.
4

Top each cookie with cherries and almonds.
5

Sprinkle with granulated sugar and, if you like, add sprinkles or colored sugar.
6

Bake in a preheated oven at 350°F (180°C) for 15 minutes.