They look difficult to make but they are not. Just try them! You can use any kind of Easter cookie dough, as long as it can be rolled.
Here’s our recipe:
2 eggs (save the yolk of the second egg to brush over cookies before baking), 2 coffee cups sugar, 1 1/2 coffee cup vegetable oil
Mix well and add 1 ammoniac soda sachet, dissolved in 1 coffee cup milk, then 1 vanilla and some lemon zest.
Add enough flour to make a soft dough.
Leave the dough to rest 1 hour in a warm place then knead it again, adding more flour. The dough must be suitable for rolling.
Roll, cut and shape. Brush with the yolk from the second egg and sprinkle with sugar.
Bake in a moderate oven (180-200 Celsius) until golden.
We have used chocolate sprinkles for the eyes.