Italian Pupa Con L'Uova

Pupa Con L’Uova
1 c. shortening
1 ¼ c. sugar
6 eggs
1 tsp. anise extract
1 tsp. lemon extract or emulsion
zest of 1 small lemon
5-6 c. flour (closer to 6)
1 Tbsp. baking powder
pinch of salt
12-15 hard boiled and colored eggs

Icing
1 c. powdered sugar
1-2 Tbsp. water
1 tsp. vanilla
1/2 tsp. anise extract

In mixer combine shortening and sugar and mix until light and fluffy. Add eggs, extracts and zest. Combine flour, baking powder and salt. Mix into wet ingredients by hand one cup at a time until you have a soft dough that is easy to handle. Break off a golf ball-size piece of dough and form into 9-10 inch long rope, fold rope in two, form a double twist with the ends and wrap around egg. Place on parchment-lined baking sheet, 9 cookies per sheet. Bake at 400 degrees for 15-20 minutes until firm and pale golden, but not brown. Cool on rack. Combine icing ingredients and whisk until smooth. You want a thin icing, not thick. Use a silicon pastry brush to brush cookies with icing, then sprinkle with non-pareils. You can adjust the flavor of the dough with combinations like almond and orange, or lemon and vanilla if desired. Makes 12-15 cookies.