1packet Italian vanilla powder or 1 teaspoon vanilla extract
0.25 cup orange juice
0.5 cup raisins
For the Glaze:
1.5 cups confectioners sugar
3 tablespoons vhole milk
1vanilla extract
Nonpareils to decorate
1packet Italian vanilla powder or 1 teaspoon vanilla extract
Directions
For the Cookies:
Preheat your oven to 350 degrees
Butter two 13x18 inch baking sheets
In a large mixing bowl whisk together the flour, baking powder and salt. Set aside
In the bowl of a stand mixer fitted with the paddle attachment combine the eggs, oil, sugar, vanilla, and orange juice. Mix on medium speed until well combined.
Add in the dry ingredients and the raisins and mix on low speed until just absorbed.
Turn out onto a lightly floured work surface and flour your hands well.
Taking 2 tablespoons of dough at a time roll each piece of dough into a 1/2 inch thick rope about 12-14 inches long. Fold the rope in half and pinch each end together. Twist at each end and form a ring pressing the two ends together with your finger. Place 2 inches apart on the baking sheets.
Bake for 12-15 minutes or until the bottoms of the cookies begin to brown. Cool completely before glazing.
To make the glaze:
In a small mixing bowl whisk together the confectioners sugar, milk and vanilla until smooth.
Drizzle the cookies with the glaze and decorate with nonpareils.