Egg Biscuits

An Italian Tradition...
The egg biscuit. It is a very simple cookie which has it's roots in the Italian-American culture. It's a favorite with afternoon tea, especially among the older generation of Italian Rhode Islanders. My version is a lactose-free version using lite coconut milk. I actually prefer this recipe to the original.

Egg Biscuits
Recipe by Mixed Salad Annie
lactose free recipe

3 eggs
¾ cup corn oil
4 cups flour, plus more if needed
3/4 cup sugar
1 tablespoon baking powder
¼ teaspoon baking soda
½ cup lite coconut milk
1 teaspoon fine sea salt
2 teaspoons pure vanilla extract
1 teaspoon pure lemon extract
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Confectioners sugar
Lite coconut milk
A few drops of pure vanilla extract
Colored sprinkles

Pre-heat oven to 350 degrees.
Mix sugar, oil, eggs and extracts with beater. Gradually add the dry ingredients alternately with milk. If the dough is too sticky, add more flour. Set on a floured board. Take about a tablespoon of dough and roll into 6 or 7 inch ropes, twisting into ball-shaped knots. Place on a parchment lined cookie sheet; bake for 5 minutes and turn pan. Bake for another 4-5 minutes or until light brown on the bottom (approximately 9 to 10 minutes total).

Frost with Confectioners Sugar Icing:
Add coconut milk and a few drops of vanilla extract to confectioners sugar until it reaches a spreadable consistency. Frost each cookie with about a tablespoon of icing. Add colored sprinkles while the icing is wet.