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Italian Cookies Recipe
Italian Cookies Recipe photo by Taste of Home
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Italian Cookies Recipe

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My 100% Italian husband will tell you these are his favorite cookies. I make them often, and definitely every Christmas (if not, people get upset). They're good with or without icing and sprinkles. —Marie Forte, Raritan, New Jersey
TOTAL TIME: Prep: 20 min. Bake: 10 min./ batch + cooling
MAKES:84 servings
TOTAL TIME: Prep: 20 min. Bake: 10 min./ batch + cooling
MAKES: 84 servings

Ingredients

  • 1/2 pound butter, softened
  • 1/2 cup sugar
  • 6 large eggs
  • 2 teaspoons vanilla or anise extract
  • 4 cups all-purpose flour
  • 4 teaspoons baking powder
  • ICING:
  • 3-3/4 cups confectioners' sugar
  • 2 teaspoons vanilla extract
  • 5 to 6 tablespoons 2% milk
  • DECORATIONS:
  • Flaked coconut or assorted sprinkles

Nutritional Facts

1 each: 73 calories, 3g fat (2g saturated fat), 21mg cholesterol, 40mg sodium, 11g carbohydrate (6g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

Directions

  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and extract. Combine flour and baking powder; gradually add to creamed mixture and mix well.
  2. Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake at 350° for 9-11 minutes or until bottoms are lightly browned. Remove to wire racks to cool completely.
  3. For icing, in a small bowl, combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency. Dip cookies in icing; allow excess to drip off. Place on waxed paper; decorate as desired. Let stand until set. Yield: 7 dozen.
Originally published as Italian Cookies in Taste of Home June/July 2009, p69


Reviews for Italian Cookies

AVERAGE RATING
(15)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (5)
3 Star
 (0)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
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MY REVIEW
squaredancer2825 User ID: 7010227 103986
Reviewed Dec. 7, 2012

"Without the icing, these cookies taste similar to biscuits. With icing, I still did not care for them."

MY REVIEW
Gina059 User ID: 6679413 119001
Reviewed May. 6, 2012

"I used a little almond extract and a little vanilla. The batter is very thick and stretchy. Different consistency then most cookie doughs, so don't be alarmed. I found that to get smooth tops, I had to actually roll the dough slightly into a ball, otherwise it would be lumpy when cooked.

When I ate these the day I made them, I only thought they were 3 stars. They were way to dry and boring. However, 24 hours later, they tasted much much better! They got moister. So, I would definitely recommend making them a day before you plan to serve them. I dipped the tops in the glaze and wonder if maybe I should have also dipped the bottoms. It's not clear, but maybe that would have made them moister sooner."

MY REVIEW
bobbi61554 User ID: 1448286 163807
Reviewed Dec. 14, 2011

"I love these cookies, my aunt made them for my bridal shower (many moons ago) and I was hooked. I use water instead of milk in the icing, taste the same and they don't have to go in the fridge."

MY REVIEW
aug2295 User ID: 4631582 179167
Reviewed Sep. 6, 2011

"These melt in your mouth cookies were really good. They definitely needed the icing though, and I had to store them in the fridge because of the milk, which I didn't really think about before I made them."

MY REVIEW
Ron07 User ID: 5239194 165629
Reviewed Jan. 8, 2011

"Yummy love them"

MY REVIEW
chefforlife User ID: 5747268 163805
Reviewed Jan. 8, 2011

"These cookies look great and taste even better!"

MY REVIEW
mnotaro User ID: 4947260 163803
Reviewed Jul. 3, 2010

"Very easy to make.I generally don't bake so I was happy to try this.I used rainbow nonpareils instead of the coconut."

MY REVIEW
my_litch91 User ID: 1925659 179166
Reviewed Jun. 20, 2010

"My husband liked them a lot, but i have more of a sweet tooth, so I didn't care for them much."

MY REVIEW
evarogers72 User ID: 4479370 95287
Reviewed Jun. 19, 2010

"Yes, these are the best..."

MY REVIEW
kaykeays User ID: 3077699 103985
Reviewed Jun. 19, 2010

"I also make an Italian cookie but my recipe calls for 16oz of Ricotta cheese it keeps them moist"

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