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Italian Cookies Recipe

Italian Cookies Recipe

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 YIELD: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

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.

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.

Reviews for Italian Cookies

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MY REVIEW
Reviewed Dec. 7, 2012

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

MY REVIEW
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
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
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
Reviewed Jan. 8, 2011

"Yummy love them"

MY REVIEW
Reviewed Jan. 8, 2011

"These cookies look great and taste even better!"

MY REVIEW
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
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
Reviewed Jun. 19, 2010

"Yes, these are the best..."

MY REVIEW
Reviewed Jun. 19, 2010

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

MY REVIEW
Reviewed Jun. 19, 2010

"Made these this morning. I suppose if you are used to store-bought cookies these might be acceptable. They were boring, tasteless and dry. Awful cookies. No one liked them. Would certainly never recommend this recipe to anyone who likes home-made cookies. Very disappointed."

MY REVIEW
Reviewed Jun. 19, 2010

"Have made these for years with the exception that my recipe calls for 1/2 c milk and 2 Tbls. anise. Use chopped nuts for topping"

MY REVIEW
Reviewed Oct. 29, 2009

"Very good cookies....I made them with sprinkles instead of coconut and all loved them, including the kids except for the 5 year old who declares cookies are supposed to be flatter :) Bake them at the lowest time you possibly can to keep them from drying out, maybe even go 25 degrees cooler."

MY REVIEW
Reviewed Sep. 30, 2009

"I made these for a reception and they looked great but taste terrible. They were extremely dry, and bitter from all of the baking powder in them. Will not make them again.

creastman"

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