Sunday, March 17th, 2013
Easter Recipe: Aunt Angie’s Italian Cookies
Italian-Easter-cookies/ All Recipes
I come from a family of Italian-Americans, at least on one side. The thing is, I am actually only one-quarter Italian, as my maternal grandmother is second-generation Italian and my maternal grandfather, Austrian. Yet my Mom and her five sisters identify solely with the Italian side. Visiting my grandmother growing up meant spaghetti with meatballs, eggplant parmesan, helping her dig up potatoes in the garden (she grew all her own vegetables) and chocolates “hidden” away in the same spot in a child-accessible cabinet. Easter was a big deal in our house, much like Christmas, even though my parents were not religious at all.
Raising my own kids, the only holiday I remain truly attached to from my upbringing, since I am not Christian, is Christmas. As for Easter, I could take it or leave it, but this year, I have made a conscious decision to celebrate it. Above all else, it’s super fun for kids and something I can easily pass on to them (since I know the traditions), so why not celebrate it?
This recipe comes to me via an amazingly talented chef, my Aunt Valerie, who learned it from her Italian Aunt Angie.
Aunt Angie’s Italian Cookies
2. Bake at 400 for 8 min (parchment lined sheets work best or lightly spray). Do test cookie.
3. Once cool, dip and roll on the frosting. Then sprinkle on nonpareils quickly before the glaze hardens.
Food tips from Aunt Val:
© 2013, Stephanie Meade. All rights reserved.
More Great Stuff You'll Love: