Kids in the Kitchen: Easter Basket Cookies (Pupi Con Uova)

5 Apr

It’s Easter and Passover weekend which means a lot of family, food and fun for many of you.  I always remember Easter spent at T and Popo’s  house with the enormous freshly-picked bouquet of daffodils on the table; the cousins would hunt for eggs and everyone would eat the traditional Easter fare– ham, various veggies and an antipasto tray.

Of course, as with any celebration, we had cookies.  Easter meant the special Easter egg cookies that were such a kick for kids and a great way to use extra dyed eggs.  So gather the troops in the kitchen this weekend (working with dough is always fun for little ones) and get to work!

Rosie and Carol help in the kitchen

5 1/2C all-purpose flour
1t baking powder
1/8t salt
1/2C butter or margarine, softened
1/2C shortening
1C sugar
2t anise extract
4 raw eggs
12 colored hard-boiled eggs

1 1/2C confectioners’ sugar
2 to 2 1/2T milk
Non-pareils for sprinkling

Mix together flour, baking powder and salt.  In a large bowl, combine butter, shortening, sugar and anise extract.  Beat with mixer until light and fluffy.  Add raw eggs, one at a time, beating well after each addition.  Beat for about two minutes.  Gradually add flour mixture until well-blended.  Shape dough into a ball.  Flatten and wrap in waxed paper and refrigerate for an hour.

Roll pieced of dough into 11 1/2in. long, thick ropes.  Form in a loop (cursive lower-case “l” shape).  Place dyed egg in loop.  Roll short, thin pieces of dough and form a cross over each egg.  Place on ungreased cookie sheet and bake at 350 degreese for about 20-25 minutes.  Frost with icing and sprinkle with non-pareils.

Photo taken from

These are a yummy treat and unusual, too– I’ve never known another family who makes them.  Happy Easter and mangia!

One Response to “Kids in the Kitchen: Easter Basket Cookies (Pupi Con Uova)”

  1. Lisa April 7, 2012 at 4:43 PM #

    Did you really make these? I’ve never been brave enough! Congratulation, the picture looks fabulous.

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