Easter cookies "Taralli Dolci"

Ingredients:

• 6 large eggs + 2 large yolks
• 1 and 2/3 cups granulated sugar
• 220 g butter, melted
• 2 tsp vanilla extract
• 6 cups flour + extra for work
• 2 tbsp baking powder
• 0.5 tsp coarse salt
• 0.5 cups of milk
• 1 cup colored decorative sugar

Preparation:

1. Preheat oven to 175°C. Line 2 baking sheets with parchment paper or silicone baking mats.
2. Using a mixer, beat the eggs and yolks until pale and fluffy. Slowly add the sugar, melted butter, and vanilla and continue mixing until smooth.
3. Then add flour, baking powder and salt and continue mixing on low speed to form a stiff dough.
4. On a lightly floured wooden board, knead the dough slightly and roll it into a smooth ball. Then shape it into a rectangle and cut into 4 equal pieces. Cut each piece in half to make 8 pieces of dough, then in half again to make a total of 16 equal balls. Set aside to make room for rolling.
5. Using your fingers, roll each piece of dough into 12-inch (30-cm) ropes; if the dough is too sticky, lightly flour your hands and knead it for about 20 seconds. (Too much flour will make the dough brittle, so be careful not to overdo it.)
6. Cut each rope into three 10-cm pieces and press the ends together to form rings. Place them on prepared baking sheets, spacing them about 7 cm apart. Brush the tops with milk and sprinkle with decorative sugar.
7. Bake the cookies, rotating the baking sheets halfway through, for 16 to 18 minutes. Cool on a wire rack for 20 minutes. Store the cookies in an airtight container for up to 10 days.