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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 eggs
  • 2 teaspoons vanilla or anise extract
  • 4 cups all-purpose flour
  • 4 teaspoons baking powder
  • ICING:
  • 3-3/4 cups confectioners' sugar
  • 5 to 6 tablespoons milk
  • 2 teaspoons vanilla extract
  • 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, milk and vanilla until smooth. Dip cookies, allowing excess to drip off. Place on waxed paper; decorate as desired. Let stand until set. Yield: 7 dozen.

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.

Reviews for Italian Cookies

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Average Rating
MY REVIEW
suefalk
Reviewed Dec. 31, 2016

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

MY REVIEW
squaredancer2825
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
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
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
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
Reviewed Jan. 8, 2011

"Yummy love them"

MY REVIEW
chefforlife
Reviewed Jan. 8, 2011

"These cookies look great and taste even better!"

MY REVIEW
mnotaro
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
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
Reviewed Jun. 19, 2010

"Yes, these are the best..."

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