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Italian Cookies

 Italian Cookies
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
84 ServingsPrep: 20 min. Bake: 10 min./ batch + cooling


  • 1/2 pound butter, softened
  • 1/2 cup sugar
  • 6 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
  • Flaked coconut or assorted sprinkles


  • 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.
  • 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.
  • 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.

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Italian Cookies (continued)

Nutritional Facts: 1 cookie (calculated without decorations) equals 73 calories, 3 g fat (2 g saturated fat), 21 mg cholesterol, 40 mg sodium, 11 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.