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updated: 3/8/2011 11:12 AM

Pupuculovas -- Italian Easter Cookies

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1 pound margarine

1 cups sugar

4 eggs

8 cups flour

teaspoon baking soda

2 teaspoons baking powder

1 cup milk

2 teaspoons vanilla extract

1 teaspoon lemon juice


1 cup powdered sugar

1 teaspoon milk

teaspoon lemon juice

In a stand mixer, cream margarine and sugar until light and fluffy. Add eggs, one at a time, mixing well between each addition.

In a separate bowl, mix flour, baking soda and baking powder together.

In a small bowl, stir together milk and vanilla extract.

Add dry ingredients alternately with milk. Most of the flour can be mixed in with a mixer. The rest will have to be mixed in by hand. The dough should be slightly sticky, but not too soft; add a bit more flour if needed. Refrigerate dough a few hours or overnight.

Heat oven to 350 degrees.

Take a small amount of dough, roll into a ropelike piece, about the width of a finger and 2-inches long, and shape into a circle or braid. Transfer to ungreased cookie sheets and bake 20-25 minutes until starting to turn light brown. Allow to cool completely a before glazing.

For the glaze: In a bowl combine powdered sugar, milk and lemon juice. Add more milk as needed to create a thin glaze. Dip cooled cookies into glaze and set on wax paper to dry.

Makes about 12 dozen.

Cook's note: This recipe can be easily cut in half.

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