Mom's Traditional Italian Cookies
photo by Luschka
- Ready In:
- 2hrs 20mins
- Ingredients:
- 10
- Yields:
-
100 cookies (depending on shape)
ingredients
- 12 cups flour
- 12 large eggs
- 1 lb butter or 1 lb margarine
- 4 cups sugar
- 3 tablespoons baking powder
- 2 tablespoons vanilla
- 2 tablespoons almond extract (or anise)
-
Glaze
- 2 cups powdered sugar
- milk
- 1 dash almond extract
directions
- For Cookie Dough: Cream butter & sugar.
- Beat in eggs, baking powder, extracts and 3 cups of flour.
- Add remaining flour until a stiff dough forms.
- Chill dough for at least an hour to make it easier to work with.
- At this point you can form the dough into knots (small for cookies- larger knots yield egg biscuits) or roll out the dough and use cutters.
- Bake for 10-12 minutes at 375°.
- For Glaze: I put about 2 cups of powdered sugar in a bowl, add the extract (just a splash) and a little milk.
- Then I mix and add more milk until it gets to a smooth consistency- I don't like it too runny.
- Should be like the consistency of a thick alfredo sauce.
- Once cookies are cooled, dip the tops of each one into the glaze, or drizzle glaze over the cookies, and allow to dry completely.
- Can be topped with colored sugar or sprinkles, your choice.
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Reviews
-
Outstanding cookie. let me tell you how much. I just spent 3 hours on line searching for it again, since i lost the copy. I made 3 diffrent stlyes flavors with the batch of dough. i make lets of holiday cookies and these have just become my favorite of all time. i may even make them during the year. just the best best best best ever, thank you so much for sharing simple and fantastic THANKS CHEF
-
I made a quarter-recipe except since I planned to use my cookie press, I used 1/2 teaspoon baking powder because I didn't want them to puff too much. I used some italian orange oil (fiori di sicilia) in the dough, and orange oil, lemon flavouring, and lemon juice in the glaze, and they were wonderful! Took them to Easter Dinner (an Italian-themed potluck) and our family loved them. Thanks so much - I will make them again! (and I'll make them without the cookie press & the right amount of baking powder soon too!)
-
i have made this recipe about 6 times since last xmas and i just love it! it is so versitile and forgiving - if you leave it overnight or add too much of something it still turns out perfect! i am about to make some for halloween and realised that i haven't reviewed it yet! thank you for a great recipe!
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RECIPE SUBMITTED BY
Kozmic Blues
Providence, Rhode Island
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