Recipes > Egg Biscuits
Egg Biscuits
by Fran Claro
I treat Sunday dinners as great get-together times, filled with antipasto, pasta, a second course, salad, fruit, and cheese. Then, of course, I still serve a light sweet—with milk for the kids and espresso spiked with sambuca or anisette for the grown-ups. Delicate enough to end a major feast, glazed cookies are a breeze to put together, and they disappear as soon as I put them on a plate. They’re light, airy, zesty with a cap of lemon icing, and ready for an appearance in the showcase of an Italian pastry shop.
Egg Biscuits
- Preheat oven to 325 degrees
- 2 cups flour
- 1 tablespoon baking powder
- 1/3 teaspoon salt
- 1/3 cup butter softened plus additional to butter cookie sheet
- 3/4 cup sugar
- 2 eggs
- 2 tablespoons milk
- 1 teaspoon vanilla
- Mix flour, baking powder, and salt together. Set aside.
- Use the paddle attachment of an electric mixer at medium speed to cream together the butter, sugar, eggs, milk, and vanilla.
- Carefully beat dry ingredients into butter mixture until dough pulls away from the side of the bowl.
- Roll a teaspoon of dough into a ball, 1 to 1 1/2 inches in diameter. Dough should not be sticky. If it is, add a bit of flour.
- Roll dough into balls 1 to 1 1/2 inches in diameter; place on lightly buttered cookie sheets. Do not crowd the cookies.
- Bake in preheated oven for 12 to15 minutes or until golden but not brown.
- Cool cookies on wire racks for a few minutes before dipping them in icing. Makes about 30 cookies.
Icing
- 2 cups confectioners’ sugar
- 1 teaspoon lemon juice
- 1 teaspoon lemon rind finely grated
- 2 to 4 tablespoons milk
- Mix sugar, lemon juice, and rind together. Slowly add milk to form a glaze.
- Dip the top of each cookie in the icing. Then return the cookies to the cooling rack to cool completely.
About the Author
Fran Claro is a cook and contributing writer to Food & Crafts. She lives in Irvington, New York where she dreams up Italian feasts for her extended family.