Just in time for Easter
Recipe - Jeannie’s Italian Egg Biscuits
My sister, Jeannie’s, great egg biscuits. You can never eat just one. Enjoy!
4 cups all-purpose flour
3 ½ teaspoons baking powder
Pinch of salt
1 cup sugar
½ cup solid vegetable shortening
3 large eggs
½ cup milk
2 T. fresh or bottled lemon juice
1 ½ cups confectioner’s sugar
1 T lemon juice
Sift together the flour, baking powder, and salt onto a piece of wax paper.
In a large mixing bowl beat together the sugar and the shortening until light and fluffy. Beat in the eggs one at a time until blended. Beat in the milk and the lemon juice, occasionally scraping the sides of the bowl. Holding on to the wax paper like a funnel, add the dry ingredients into the mixer. Mix until well blended. The dough should be soft and sticky. Cover the bowl with plastic wrap. Chill at least 2 hours or overnight.
Preheat the oven to 350 F. Line two large baking sheets with parchment. Spray lightly with cooking spray.
Using a medium scoop, about 2 tablespoons, place dough on baking sheet about an inch apart from each other. Bake 12 minutes. These should not brown. Let cookies rest 5 minutes in the pan. Transfer to rack to cool completely.
To make the glaze, combine the confectioner's sugar and lemon juice in a small bowl. Stir in water 1 teaspoon at a time until glaze has the consistency of heavy cream. Dip the top of the cookies into the glaze. Sprinkle with multi-colored jimmies (sprinkles) if desired. Place on rack to dry. Store in air tight container or in the refrigerator.
*Optional...mixture can be made into egg form to look like Easter eggs.