ITALIAN SPRINKLE COOKIES
Of all the Italian cookie recipes I make, this is my favorite. These sprinkle cookies take some time, but, believe me, they are well worth it! My husband and I used to operate an Italian American restaurant, and this recipe goes back generations. -Gloria Cracchiolo, Newburgh, New York
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 7 dozen.
Number Of Ingredients 13
Steps:
- Using a heavy-duty mixer, beat eggs on high speed until light and foamy, about 5 minutes; set aside. In a large bowl, combine the flour, confectioners' sugar and baking powder; on low speed, gradually beat in shortening and extracts until mixture resembles fine crumbs. Gradually add beaten eggs (dough will be stiff). , Roll dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 12-14 minutes (tops of the cookies will not brown, but bottoms should brown slightly). , Meanwhile, in a small bowl, combine the confectioners' sugar, milk and extracts until smooth. As soon as cookies are removed from the oven, quickly dip 2 or 3 at a time into glaze. Remove with a slotted spoon or tongs; place on wire racks to drain. Immediately top with sprinkles. Let dry for 24 hours before storing in airtight containers.
Nutrition Facts : Calories 87 calories, Fat 3g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 49mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
ITALIAN COOKIES WITH SPRINKLES
One of my grandma's favorite cookie recipes. These are very traditional Italian cookies with sprinkles flavored with anise extract. If you don't know what anise is, the flavor is very similar to black licorice.
Provided by michspad
Categories World Cuisine Recipes European Italian
Time 45m
Yield 36
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Beat butter and sugar together until creamy. Stir in anise extract and lemon extract. Blend in eggs. Combine flour, baking powder, and salt in another bowl; blend into egg mixture until dough is almost crumbly but stays together when you roll it in your hands.
- Form dough into 1-inch balls and place 2 inches apart on ungreased cookie sheets.
- Bake in the preheated oven until edges are set and golden, about 15 minutes. Remove from the oven. Cool on the baking sheet briefly before removing to a wire rack to cool completely, about 15 minutes.
- Meanwhile, combine powdered sugar and milk in a bowl. Glaze cooled cookies and top with sprinkles.
Nutrition Facts : Calories 128.6 calories, Carbohydrate 17.7 g, Cholesterol 29.1 mg, Fat 5.8 g, Fiber 0.3 g, Protein 1.7 g, SaturatedFat 3.4 g, Sodium 64 mg, Sugar 9.6 g
ITALIAN SPRINKLE COOKIES
Make and share this Italian Sprinkle Cookies recipe from Food.com.
Provided by Little elf
Categories Drop Cookies
Time 12m
Yield 72 cookies
Number Of Ingredients 12
Steps:
- Using a heavy-duty electric mixer on high speed, beat eggs until light and foamy, about 5 minutes. Set aside.
- In another mixing bowl, stir together flour, sugar and baking powder; gradually add shortening and extracts until a bead-like texture is formed.
- Gradually add beaten eggs (dough will be stiff).
- Roll dough into 1-inch balls. Place on ungreased baking sheets.
- Bake at 350° for 12 minutes.
- The tops of the cookies will not brown, but the bottoms should brown slightly.
- For glaze, combine milk and extracts in a large bowl.
- Add sugar; whisk until all lumps are dissolved and the glaze is smooth.
- As soon as cookies are removed from the oven, quickly immerse two or three at a time into the glaze. Remove with a slotted spoon or fingers.
- Place cookies on wire racks to drain.
- Quickly top with sprinkles.
- Let dry 24 hours before storing in airtight containers.
ITALIAN ANISE COOKIES WITH ICING AND SPRINKLES
These delicate cake-like cookies are glazed with icing and topped with colorful candy sprinkles. They have a mild anise flavoring, which is very typical of Italian baked goods. My family always served these cookies at holidays, weddings or special celebrations, but now that I know the recipe, I can enjoy them all year long!
Provided by CookinDiva
Categories Drop Cookies
Time 1h10m
Yield 40 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
- For cookies, cream the butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, mixing after each addition. Add anise extract.
- Blend flour and baking powder. Start by adding about 1/3 of these dry ingredients to the butter/sugar in your mixer, then add 1 T. milk. Add another third of the flour and another 1 T. milk. Finally, mix in enough of the remaining flour until your dough is like a brownie batter (it should be softer than a drop cookie dough).
- Use a 1 T. cookie scooper to make simple round drop cookies - use wet fingers to pat any rough edges OR for an Easter-Egg look, roll 1 T. dough into an elongated ball.
- Bake cookies 10-12 minutes (they won't be brown but the insides will be soft and cake-like).
- For icing: mix sugar, milk and extract to make a sugar glaze. HINT: When I make the icing, I make it thick but then I microwave it for 10 seconds so it is thin enough for dipping. Also, I like to divide the mixture in thirds, and then add ONE DROP of food coloring to each batch (pink, green, yellow).
- Hold cookie in your hand and turn upside down so you can dip the top half in the glaze; turn over and immediately top with sprinkles so they will stick.
- Allow icing to harden overnight; then store in air-tight containers or freeze.
Nutrition Facts : Calories 89.2, Fat 2.8, SaturatedFat 1.6, Cholesterol 20.3, Sodium 54.1, Carbohydrate 14.7, Fiber 0.2, Sugar 8.4, Protein 1.4
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