Italian Wedding Cakes

Total Time
25mins
Prep 10 mins
Cook 15 mins

This cookie pretty much retains whatever shape you make it. You can use vanilla or anise extract, depending on your preference. It's a not-too-sweet, cakey cookie. They are my husband's favorite cookie.

Ingredients Nutrition

Directions

  1. Combine flour and shortening as if for pie crust. Add baking powder and combine.
  2. In a separate bowl, beat eggs and then add sugar and vanilla.
  3. Add flour mixture to egg mixture.
  4. To shape cookies, you can simply roll them into 1-inch balls or you can roll them into logs and fold them into pretzel shapes. They will puff up some but will mostly retain whatever shape you form them into.
  5. Bake at 350 degrees for 12 to 14 minutes. They will not brown much.
  6. Cool and frost with your favorite glaze and add sprinkles. For convenience, you can melt store-bought frosting.

Reviews

(3)
Most Helpful

This is a delicious, beautiful cookie. I was in a baking group this morning with about a dozen women, and we were trying to get all the baking done for the next 2 months for our congregation. Everyone ooohed and aaahed over these cookies. I love the anise flavor, which is subtle and not at all overwhelming. A real treat. Thanks for a delicious cookie, Zee RN!!

Susiecat too October 25, 2007

Incredible! Anise is my favorite, so I knew I'd love these. Description is right on, a cakey, not too sweet cookie. Used butter rather than shortening, anise extract, and a simple powdered sugar glaze with half and half and anise extract. Did chill a bit so rolling would be easier. The entire family loved these! I do think the flavor gets better if they have time to sit, we'll see if any make it through the night so I can sample one tomorrow. Thanks so much for sharing the recipe! Made for PAC Fall 2007.

LonghornMama October 07, 2007

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