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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Italian Cookies Recipe

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This recipe for Italian Cookies is from Diane L. Durkee's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 Eggs
1 1/2 C. Sugar
1 C/ Oil
6 C. Flour
3 tsp. Baking Powder
4 tsp. Anise
Glaze:
3-4 Tbsp. Milk
2 C. Powdered Sugar
1 tsp. anise extract
Nonpareils (colored sprinkles)
Directions:
Directions:
Preheat oven to 350º.

Beat eggs, sugar and oil until fluffy.

In a separate bowl sift together the flour and baking powder.

Slowly mix in the dry ingredients with the egg mixture (dough will be sticky). Don't over-mix. If the cookie dough is too sticky to roll in the palm of your hand, add a bit of flour. However, the dough should remain very soft, so don't add too much. Let set for a few minutes.

Roll the cookie dough in small balls and bake on a greased cookie sheet for 8 minutes. The bottoms of the cookies should be lightly browned but the tops should remain light in color.

Remove cookies from cookie sheet immediately and move to a wire rack.

Slowly mix milk, powdered sugar and anise extract. The glaze needs to be thick to adhere to the cookie.

When the cookies are totally cool, frost with a thin layer of icing and sprinkle with nonpareils and leave them to completely dry.
Personal Notes:
Personal Notes:
Given to me by Rachel's Piano Teacher.

 

 

 

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