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One Point Italian Easter Cookies

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:

 

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. 
Yield: 36

One Point Italian Easter Cookies

One Point Italian Easter Cookies

These One Point Italian Easter Cookies are lighted up version of the great traditional Italian Easter cookie. 

Prep Time 15 minutes
Cook Time 12 minutes
Additional Time 2 minutes
Total Time 29 minutes

Ingredients

Cookie Ingredients:

Glaze Ingredients:

Instructions

  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. 

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Nutrition Information

Yield

36

Amount Per Serving Calories 43Total Fat 2gSaturated Fat 0gSodium 31mgCarbohydrates 7gFiber 1gSugar 0gProtein 1g

Jess

Wednesday 6th of May 2020

Hey! I'm a huge fan of your recipes! I'm in Toronto, ON and we don't have Pillsbury sugar free vanilla frosting. What can I use instead of that to make the glaze?

Lindsay Kehl

Wednesday 6th of May 2020

Hi Jess

Thank you so much, you create a glaze using Swerve or Lakanto powdered sugar substitute if you don't have the Pillsbury sugar free frosting.

1 cup powdered sugar substitute - Lakanto or Swerve 1 1/2 tablespoons skim or unsweetened almond milk 1/2 teaspoon​ vanilla extract

Hope that helps!

Linds

Julianne

Friday 19th of April 2019

Can you use gluten free flour in place of regular flour? I have not baked with GF flour before. Thanks

Lindsay Kehl

Saturday 20th of April 2019

Hi Julianne

Yes, I have never made this particular recipe with Gluten Free flour but that is something that can be done.

Thanks so much

Whitney

Thursday 11th of April 2019

Can you use regular milk instead of almond? Excited to try these!!!

Amanda

Thursday 11th of April 2019

Hey. I haven't ever used Monk fruit sweetener. At my local store they have Monk fruit in the Raw Zero Calorie Sweetener, would I still use 1 cup?

Lindsay Kehl

Thursday 11th of April 2019

Hi Amanda,

The Lakanto Monkfruit is 1:1 for sugar. I would check the back of the package and see what the ratio is for sugar and use that amount. That way you get the correct measurements.

Thanks so much!

Linds

Dee

Tuesday 9th of April 2019

Hi! I have the Great Value no calorie sweetenet, made with sucralosr. Would the measurement be the same as your sugar? Thank you for the wonderful recipe!

Lindsay Kehl

Tuesday 9th of April 2019

Hi Dee,

The sweetener I use is a 1:1 ratio with regular sugar-so I would look on back of the package and see what the measurements are for regular sugar and use that amount so they aren’t overly sweetened. Thanks so much

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