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.