These One Point Italian Easter Cookies are a lightened up version of the great traditional Italian Easter cookie-you just can’t beat a treat like these!

Servings: Makes 36 cookies

GREEN:2 SmartPoints for 1 cookie or 3 cookies for 5 SmartPoints

BLUE: 1 SmartPoint for 1 cookie or 3 cookies for 4 SmartPoints

PURPLE: 1 SmartPoint for 1 cookie or 3 cookies for 4 SmartPoints

The Italian Easter cookie is also known as Taralli Dolci di Pasqua. These cookies made for Easter in southern Italy. They are thick and firm and dipped in a citrus and almond glaze.

Usually these cookies are made with a ton of sugar ( which makes them pretty high in points.) I was approached by one of my amazing followers and she asked if I’d be able to create an Italian Easter Cookie that was WW friendly. I went to work and created this recipe- and I think you will be very pleased on how good these cookies are.

This is the perfect recipe to involve your kids or grandkids in the kitchen-and a great way to start a fun Easter tradition.

 

Be sure to check out these other low point cookie recipes:

Two Point Ginger Cookies

Easy Two Point Chocolate Crinkle Cookies

Two Point Lemon Drop Cookies

One Point Peanut Butter Cookies

 

How do I make these Italian Easter Cookies?

Preheat oven to 350 degrees.

Using a mixer, beat 3 eggs (room temperature) 

on high speed until light and foamy, it can take up to 5 minutes to get the eggs to be light and foamy; then set aside. 

In a large bowl, combine the flour, sugar on low speed, gradually beat in butter and extracts until mixture crumbles.

Gradually beat in the egg mixture. 

Roll dough into 1-inch balls.

Place 2 inches apart on ungreased baking sheets. Continue until you have 36 cookies.

Bake for 12-14 minutes. (tops of the cookies will not brown, but bottoms should brown slightly).

Meanwhile, in a small microwaveable bowl, measure and melt frosting in the microwave for 40 seconds

add unsweetened almond or skim milk and extracts and stir until smooth. 

Using small thongs or a slotted spoon remove the cookie from the glaze.

Place glazed cookies on baking sheet and immediately top with sprinkles. 

 

Cookie Ingredients:

• 3 large eggs, room temperature
• 2 1/2 cups all-purpose flour
• 1 cup zero point granulated sugar substitute ( I use Lakanto Classic Monkfruit Sweetener)  
• 1/2 cup Land o’ Lakes light butter made with canola oil
• 1 1/2  tsp almond extract
• 1 1/2 tsp lemon extract
• colored sprinkles

Glaze Ingredients:

• 4 Tbsp Pillsbury sugar free vanilla frosting 
• 1/2 cup warm unsweetened almond milk
• 1 tsp almond extract
• 1 tsp  vanilla extract

 

Directions:

1. Preheat oven to 350 degrees.
2. Using a mixer, beat eggs on high speed until light and foamy, it can take up to 5 minutes to get the eggs to be light and foamy; then set aside. 
3. In a large bowl, combine the flour, sugar on low speed, gradually beat in butter and extracts until mixture crumbles.
4. Gradually beat in the egg mixture. 
5. Roll dough into 1-inch balls. Place 2 inches apart on ungreased baking sheets. Continue until you have 36 cookies.
6. Bake for 12-14 minutes. (tops of the cookies will not brown, but bottoms should brown slightly).
7. Meanwhile, in a small microwaveable bowl, measure and melt frosting in the microwave for 40 seconds-add unsweetened almond or skim milk and extracts and stir until smooth. 
8. As soon as cookies are removed from the oven, quickly dip each cookie into the glaze. Using small thongs or a slotted spoon remove the cookie from the glaze. Place glazed cookies on baking sheet and immediately top with sprinkles. 

Servings: Makes 36 cookies

GREEN:2 SmartPoints for 1 cookie or 3 cookies for 5 SmartPoints

BLUE: 1 SmartPoint for 1 cookie or 3 cookies for 4 SmartPoints

PURPLE: 1 SmartPoint for 1 cookie or 3 cookies for 4 SmartPoints

Notes:

1. Store these cookies once they are dry in an airtight container in the refrigerator.