Italian Easter Cookies/Piricchittus
Flour Eggs Vegetable Oil Lemon Zest Baking Powder Salt Milk Sugar
Sugar Water Lemon Zest
Beat the wet ingredients in the mixer and in a medium bowl whisk the dry ingredients together.
Add the flour a little at a time to the wet ingredients, beat just until combined.
Knead gently on a flat surface to form a compact dough.
Form the dough into small golf ball size dough balls.
Place the dough balls on the prepared cookie sheet and bake until lightly golden. Let cool 5 minutes.
In a large pan make the lemon sugar glaze.
Sautee the cookies in the syrup for a couple of minutes.
Move the cookies to a wire rack to cool completely.
If desired you can double glaze them. Delicious!