1/3 Photos of Iced Italian Cookies
Posted by request, these pretty little cookies are very often served at holiday gatherings in many Italian American families. You may shape them any way you prefer, and change the flavoring of the icing slightly to suit your tastes. The original recipe came from one of my favorite community style cookbooks called "Preserving Our Italian Heritage" compiled by the Sons of Italy Florida Foundation. I combined several variations submitted by 5 different ladies, all of whom used the same basic cookie recipe but used slightly different methods in shaping and icing the cookies. The yield will vary depending upon how you shape your cookies.
My Private Note
batch c ...
Units: US | Metric
- 1/2 lb butter, softened (2 sticks)
- 2 large eggs, beaten
- 1 cup sugar
- 4 cups flour
- 2 tablespoons baking powder
- 2 tablespoons vanilla
- 1Cream butter and sugar until soft and creamy.
- 2Add eggs and vanilla, mixing well.
- 3Combine flour and baking powder, then blend into the butter mixture.
- 4Break off small, walnut sized pieces of dough and shape into bows, braids, knots,"s" shapes, or any shape you desire.
- 5Bake in a preheated oven at 375 F until lightly browned, about 15-20 minutes.
- 6Cool on wire racks,then ice as desired.
- 7Icing: Blend sugar and your choice of flavoring, adding milk slowly to form a soft, smooth icing (some ice the cookies while they are still warm, others wait until they are cooled).
- 8Sprinkle with colored sugar or confettini (tiny multi-colored sprinkles) before icing sets.
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Nutritional Facts for Iced Italian Cookies
Serving Size: 1 (1334 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 5327.4
- Calories from Fat 1797
- Total Fat 199.6 g
- Saturated Fat 121.2 g
- Cholesterol 864.3 mg
- Sodium 3975.9 mg
- Total Carbohydrate 804.8 g
- Dietary Fiber 13.5 g
- Sugars 411.7 g
- Protein 67.1 g