My cousin Carolyn is getting married tomorrow! Technically, she is already married, but she and her husband are finally getting to celebrate and I am SO excited! Part of my contribution for the day was to make Italian Egg Biscuits for some cookie platters. My mom has a tried and true recipe that her Auntie Virginia created. My cousin Diana also has a tried and true recipe for egg biscuits that uses cream cheese. While both recipes are absolutely delicious, I decided to make my cousin Diana's recipe. The cream cheese doesn't really change the flavor, but it does help with moisture - and since I made them ahead of time, I figured that would help. Here's what I did:
8 oz cream cheese, softened
1 stick of butter (I ALWAYS use unsalted)
1/2 cup sugar
1 Tbsp Vanilla
2 1/2 cups flour
3 tsp baking powder
- Cream together the cream cheese, butter, sugar, and eggs until smooth.
- Add the eggs one at a time and mix until incorporated
- Add the vanilla and mix well
- Combine the flour and baking powder and add gradually to the wet mixture
- The dough will be sticky. Let it sit for 10 minutes.
|The dough is all mixed (and a bit sticky) - rest for 10 minutes before handling|
- Roll into small knots and place 1-2 inches apart on a cookie sheet. If the dough is too sticky, put some flour on your hands to help roll. I like to keep my cookies small, it's more work because you have to roll more, but they are daintier and bit size!
|The rolled cookies, ready to be baked!|
- Cook for 12-14 minutes at 350*. Make sure the bottoms do not burn!
|The baked cookies|
- Move to a drying rack to cool to prepare for frosting
1 1lb box of confectioners sugar
2 Tbsp lemon extract (I actually use 1 tbsp of lemon and 1 tbsp of vanilla - this still gives you a hint of lemon flavor, but doesn't overpower it)
Heat in the Microwave
1/2 cup milk
1/2 Tbsp butter
1/2 tsp crisco
- Heat the milk, butter and crisco in the microwave for about 30 seconds. Stir well. If the butter is not melted, keep heating for addition 5 seconds at a time. Don't leave it in there too long - it may explode (I'm speaking from experience)
- Gradually add the wet mixture into the sugar. You may not need ALL of the milk - don't be afraid to only use part of it. You want the frosting to be smooth but not runny
- Dip the cookies into the frosting and set them to dry (I always set them on parchment paper
|Frosting the cookies. I flip them over and stick them right in the frosting - being careful NOT to get any on the bottom. Let the excess drip off, and then let them sit to dry|
- Before the frosting gets too dry, add sprinkles, if you like, Since my cousin's wedding colors are orange, turquoise, and pink, I did those colors (minus the orange, since I couldn't find them!) I frosted 4 cookies, then did the sprinkles - if you wait too long, the sprinkles won't stick
- Make sure you let the cookies set for a reasonable amount of time before stacking them (at least a couple of hours). If you stack too quickly, all the frosting will get messed up
|Rows of cookies, drying!|
These cookies are not difficult, but they are time consuming! Make sure you have the time to make these before you start them....But they're definitely worth the effort!!!