Buttery Italian Easter Cookies: A Sweet Tradition with Colorful Delight

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.

Cream the softened butter and granulated sugar together in a large mixing bowl until light and fluffy.

Beat in the eggs one at a time, followed by the vanilla extract and almond extract (if using).

Whisk the flour, baking powder, and salt in a separate bowl. Gradually add the dry ingredients to the butter mixture, mixing until just combined. If the dough is too stiff, add 2-3 tablespoons of milk to help it come together.

Roll the dough into small balls, about 1 tablespoon each, and place them on the prepared baking sheets, spacing them 2 inches apart.

Flatten each dough ball with your fingers or the bottom of a glass to form a round cookie shape.

Bake for 8-10 minutes, or until the edges are lightly golden. Cool the cookies completely on a wire rack.

Prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cooled cookies and top with colorful sprinkles or nonpareils.

Allow the glaze to set before serving.

Serving and Storage Tips: