Italian Egg Cookies

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This is our family's Easter specialty.


  • 6 eggs, beaten.
  • 1 cup of white granulated sugar.
  • 2 heaping tsp. of Baking Powder.
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  • 1 cup of cooking oil.
  • 3 tsp. Anise Extract
  • 4 1/2 cups of All-Purpose Flour


In a large mixing bowl, mix all ingredients very well until smooth but thick. Let stand for 20 minutes. Pre-heat oven to 325 degrees F. Using a teaspoonful, roll in your hands and form into egg (oval) shape. Place on an ungreased cookie sheet, 1/2 inch apart. Bake for 10-12 minutes. Until just starting to get golden around the edges. They may still look uncooked, but they are cooked. Let cool on wire rack. Makes about 4 dozen cookies.

Frost with your favorite simple icing. You can sprinkle icing with pastel colored sprinkles. Or you can color the icing in different shades of pastels for Easter.

I use the simple icing recipe on Confectioner's Sugar. You want a thin icing, to coat the top of each egg cookie.

Enjoy and happy Easter to all.


By Jackie from Norton, MA

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October 3, 20090 found this helpful

Made these today. A lot of recipes turn out slightly different for me. It made 80 cookies, and was extremely hard to stir in the flour, I think I'll reduce the flour by at least half a cup next time.
The cookies are very tasty, and without the frosting are just slightly sweet. The egg flavor is very faint, but noticeable.
Great cookies!

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