Sicilian Easter Cookies with Eggs
Sicilian Easter Cookies with Eggs are distributed to family and friends, a tradition that my mother has maintained throughout the years!
Servings 12 cookies
Calories 331kcal
Ingredients
For baking in the center of the cookies
- 12 large eggs at room temperature (if you choose to place an egg in each cookie)
For the cookies
- 2 large eggs
- 1 cup granulated sugar
- 1/3 cup vegetable oil plus extra for rolling the dough
- 1/2 cup milk
- 1 lemon, zest of
- 1 tsp vanilla extract
- 3 1/4 cups all-purpose flour
- 3 tsp ammonium carbonate or 3 tsp baking powder
- 2 tbsp colored candy sprinkles
Instructions
For the eggs to be baked in the center of each cookie:
- Remove eggs from the refrigerator about 2 hours ahead in order to come to room temperature. While preparing the cookies, place the eggs that you will be baking with the cookies in a bowl and cover with hot tap water. This will prevent them from cracking while baking.
For the cookies:
- Preheat oven to 350F and cover 2 baking sheets with parchment paper.
- In a large mixing bowl whisk together eggs and sugar until frothy, about 2 minutes. Stir in oil and milk. Add grated lemon zest from 1 lemon and vanilla.
- Sift flour and ammonium carbonate over the bowl. Stir with a wooden spoon until all the flour is incorporated. Use your hands to shape into a ball. The dough should be soft and slightly sticky.
- Prepare a small bowl with a spoonful or two of vegetable oil to have on hand when rolling the dough. Break off a golf ball sized piece of dough. Dip your finger tips in the oil and roll the dough into a rope of about 1/2 inch (1 cm) thick and 14 inches (35 cm) long. Fold in half and twist. Join both ends to form a circle and nestle the egg in the center of the dough. Place on the prepared baking sheets.
- Cover with colored candy sprinkles and bake for 25 minutes or until lightly browned on the bottom and golden on top. Transfer to a wire rack to cool.
Notes
Do the eggs need to be hard boiled before placing them in the cookie?
- No, they do not require boiling before hand. I do recommend taking the eggs out of the fridge a couple of hours prior to making the cookies in order to bring them to room temperature.
- While you are preparing the cookies, place only the eggs that will bake with the cookies in a bowl and cover with hot tap water. This will prevent the eggs from cracking while baking.
Substitutions and Variations:
- The same amount of baking powder may be substituted for the ammonium carbonate.
- For an extra fancy looking cookie, you may opt to drizzle a simple powdered sugar glaze over the cookies when they are out of the oven.
How many cookies does this recipe make.
- This recipe makes 12 large cookies.
- You may also choose to bake a few without the egg in the center.
How long do these Italian easter cookies with eggs keep for?
- Cookies with the eggs should be refrigerated for up to a week.
- The cookies, without an egg in the center, can be frozen in an airtight container for up to 3 months. Defrost at room temperature.
How do you eat the baked egg in the center of these Easter cookies?
- These cookies are perfect for dunking in your coffee or glass of milk.
- However, the egg is definitely eaten separately!
- We enjoy our hard boiled eggs with a drizzle of olive oil and a pinch of salt along with some bread for breakfast, lunch or a quick snack.
- Please note that the nutritional information provided is approximate and may vary according to exact portion size.
Nutrition
Calories: 331kcal | Carbohydrates: 44g | Protein: 11g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 218mg | Sodium: 194mg | Potassium: 130mg | Fiber: 1g | Sugar: 18g | Vitamin A: 331IU | Vitamin C: 1mg | Calcium: 108mg | Iron: 3mg