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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
  • Total Time
    Prep: 20 min. Bake: 10 min./ batch + cooling
  • Makes
    7 dozen

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:
  • Sweetened shredded coconut or assorted sprinkles

Directions

  • 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.
Nutrition 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.
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Reviews

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Average Rating:
  • suefalk
    Dec 31, 2016

    A very good Anise cookie, much like my own. But, I do always frost mine (with anise) in the icing too.

  • lbaudler
    Apr 25, 2013

    No comment left

  • squaredancer2825
    Dec 7, 2012

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

  • Gina059
    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.

  • bobbi61554
    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.

  • aug2295
    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.

  • Ron07
    Jan 8, 2011

    Yummy love them

  • chefforlife
    Jan 8, 2011

    These cookies look great and taste even better!

  • mnotaro
    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.

  • mw68
    Jun 21, 2010

    No comment left