25 ITALIAN COOKIES LIKE GRANDMA MADE
These Italian cookie recipes have been passed down for generations! From sprinkle cookies to biscotti to pizzelles and ricotta cookies, you won't be able to resist these sweets.
Provided by insanelygood
Categories Cookies Recipe Roundup
Number Of Ingredients 25
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep some Italian cookies in 30 minutes or less!
Nutrition Facts :
ITALIAN BAKERY COOKIES
These were some of my favorite cookies growing up - there were a bunch of amazing Italian bakeries outside of Chicago and I was always drawn to these cookies because of the sprinkles. But what really gets me is that soft layer of jam in the middle that makes the cookies a little bit chewy (and that splash of almond is irresistible as well).
Provided by Molly Yeh
Categories dessert
Time 2h
Yield 1 1/2 dozen sandwich cookies
Number Of Ingredients 12
Steps:
- Place oven racks in the top and bottom third positions. Preheat the oven to 350 degrees F.
- Line 2 rimmed baking sheets with parchment paper and set aside.
- Whisk together the flour, salt and baking powder in a medium mixing bowl. Add the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until light and fluffy, 1 to 2 minutes. Add the egg, vanilla and almond extracts and beat until light and smooth, 1 minute more. Reduce the speed to low and add the flour mixture. Beat until just combined.
- Transfer the dough to a piping bag fitted with a large open star tip. Pipe the dough onto the prepared baking sheets in 2-inch lines, spaced 1-inch apart (you should be able to fit 12 cookies per tray). Bake in the oven until the cookies are set on top and golden around the edges, 12 to 15 minutes. Cool completely on the sheet trays. Once the cookies are set, transfer all onto one tray, leaving 1 cooled tray to bake the remaining dough (you'll have enough for about 12 more cookies).
- Melt the chocolate and coconut oil in a double boiler or in the microwave on 50-percent power in 15 second increments. Pipe or spread the flat sides of half of the cookies with about 1 teaspoon jam each, going almost to the edges. Sandwich with the remaining cookies (you should have about 18 sandwiches). Allow the jam to set for 2 hours or overnight, if you have time. Otherwise, it's okay to go ahead and start dipping your sandwich cookies into the chocolate (it just might be a little slippery.).
- Dip the lower third of the cookies in the chocolate letting the excess drip back into the bowl. Sprinkle with the sprinkles on both sides. Lay back on a parchment lined baking sheet and pop the cookies in the refrigerator for about 10 minutes to let the chocolate set.
- Tip: To make uniformly sized cookies, use a ruler and a marker or pen to draw 2-inch lines on 2 sheets of parchment paper in a 3-by-4-inch grid. Flip the parchment over and place on 2 baking sheets so the marker side is down but you can still see the lines. Using the lines as a template, pipe the dough in 2-inch lines on the baking sheets, using a paring knife or shears, if needed, to cut the dough from the piping bag in straight edges.
ITALIAN ANISETTE COOKIES
Anisette cookies are another one of those traditional Italian cookie recipes. This cookie gets it's flavoring from the anisette liquor.
Provided by Phil Franco
Categories Dessert
Time 30m
Yield 42 cookies, 6 serving(s)
Number Of Ingredients 12
Steps:
- In a mixing bowl, beat the eggs until foamy. Add sugar, salt, baking powder, anisette; beat until smooth.
- In a small bowl, beat together oil and room temperature butter until well combined. Stir into batter.
- Gradually add flour, beating only for a short time after flour has been added. Use more or less flour to make a soft cookie batter dough. (Using less flour will make for a lighter cookie). Dough should be soft, but stiff enough to form a smooth shape.
- Cover; refrigerate dough for several hours.
- Using a cookie scoop or two teaspoons, shape the dough into small balls; press bottom of cookies lightly onto lightly greased cookie sheets, while keeping the rounded tops.
- Bake in a preheated 350°F oven for about 15 minutes. The cookies should be crisp but do not brown - they should be very light in color.
- Using a spatula, transfer cookies to a wire rack to cool.
- To ice the cookies: In a clean mixing bowl, combine 1 cup confectioners' sugar with 4 teaspoons milk and 4 teaspoons Karo syrup. Stir until the icing is of a spreadable consistency, adding more milk if required. A few drops of anisette may be added for flavor; a drop or two of food coloring can be stirred in for a pastel-colored icing, if desired.
- Dip cookie tops into icing, then optionally sprinkle with colored cookie decorations.
- Makes approximately 3 1/2 dozen cookies.
Nutrition Facts : Calories 524.8, Fat 10.8, SaturatedFat 5.6, Cholesterol 91.3, Sodium 442.1, Carbohydrate 100.1, Fiber 1.5, Sugar 54.5, Protein 8
MOM'S TRADITIONAL ITALIAN COOKIES
These cookies are a staple in my family. They are so simple, yet so incredibly wonderful. This recipe has been passed down from my great-grandmother. I've listed here the original recipe from my Nonna and great Aunt, as it was given to my mother. It can easily be cut in half, or in fourths. Obviously the full recipe makes ALOT OF COOKIES!! My mom has been known to actually make the full batch, especially for Christmas. Besides the traditional "knot" shape, the cookie dough can be rolled out and cut with cookie cutters. Pumpkins, Autumn leaves, Christmas trees, stars, and Easter eggs are but a few of the shapes we like to make these in. I hope you enjoy them as much as my family does. (Prep time includes dough resting time, and cooking time includes glaze drying time)
Provided by Kozmic Blues
Categories Dessert
Time 2h20m
Yield 100 cookies (depending on shape)
Number Of Ingredients 10
Steps:
- For Cookie Dough: Cream butter & sugar.
- Beat in eggs, baking powder, extracts and 3 cups of flour.
- Add remaining flour until a stiff dough forms.
- Chill dough for at least an hour to make it easier to work with.
- At this point you can form the dough into knots (small for cookies- larger knots yield egg biscuits) or roll out the dough and use cutters.
- Bake for 10-12 minutes at 375°.
- For Glaze: I put about 2 cups of powdered sugar in a bowl, add the extract (just a splash) and a little milk.
- Then I mix and add more milk until it gets to a smooth consistency- I don't like it too runny.
- Should be like the consistency of a thick alfredo sauce.
- Once cookies are cooled, dip the tops of each one into the glaze, or drizzle glaze over the cookies, and allow to dry completely.
- Can be topped with colored sugar or sprinkles, your choice.
Nutrition Facts : Calories 137.7, Fat 4.4, SaturatedFat 2.5, Cholesterol 32.1, Sodium 74.1, Carbohydrate 22.1, Fiber 0.4, Sugar 10.5, Protein 2.3
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