Pupa & Cavallo Di Pasqua

• 5 1/2 cups all-purpose flour
• 1 1/2 tablespoons baking powder
• pinch of salt
• 4 eggs
• 2 yolks
• 1 1/2 cup sugar
• 6 oz unsalted butter, melted
• zest of 1 lemon
• 1 1/2 oz milk
• 1/2 oz rum (or other liquor of your preference)
• 1 tablespoons vanilla extract
• boiled eggs (1 for each cookie)
• Icing
• 3 cups confectioners' sugar
• 4 tablespoons water
• 1 teaspoon vanilla extract
• Multi-colored nonpareils, optional

1. Preheat oven to 350 degrees.
2. To make the dough, combine the flour, baking powder, and salt stirring well to mix.
3. Whisk the eggs and egg yolks in a separated bowl; add remaining ingredients to the eggs in order. Fold the egg mixture into the flour mixture.
4. Turn dough out on a floured surface and knead lightly to mix. Roll the dough until it is 1/2 inch thick. Cut the dough into doll or horse shapes and put an egg on the belly of each one. Use strips of dough to attach the egg to the cookie. Place on the baking pan with 1 inch of separation between cookies.
5. Bake until puffed and deep golden, about 20 to 25 minutes. Cool on racks.
6. To make the icing, combine all ingredients in a saucepan and heat gently until lukewarm. Brush over the tops of the cooled cookies. Sprinkle with multi-colored nonpareils, if using.

flour, baking powder, salt, eggs, yolks, sugar, unsalted butter, milk, rum, vanilla, eggs, icing, sugar, water, vanilla, multicolored nonpareils

Taken from www.epicurious.com/recipes/member/views/pupa-cavallo-di-pasqua-1235390 (may not work)