Italian Cookies
TOTAL TIME: Prep: 20 min. Bake: 10 min./ batch + cooling
YIELD: 7 dozen.
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
Ingredients
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1/2 pound butter, softened
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1/2 cup sugar
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6 large eggs
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2 teaspoons vanilla or anise extract
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4 cups all-purpose flour
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4 teaspoons baking powder
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ICING:
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3-3/4 cups confectioners' sugar
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2 teaspoons vanilla extract
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5 to 6 tablespoons 2% milk
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DECORATIONS:
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Sweetened shredded coconut or assorted sprinkles
Directions
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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.
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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.
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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.
Nutrition Facts
1 each: 73 calories, 3g fat (2g saturated fat), 21mg cholesterol, 40mg sodium, 11g carbohydrate (6g sugars, 0 fiber), 1g protein.
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