Frosted Italian Cookies Food

ITALIAN EASTER COOKIES

Steps:

• For the cookies: Whisk together the flour, cornstarch, baking powder, salt and baking soda in a medium bowl.
• Combine the butter and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until pale and fluffy, about 4 minutes. Reduce the speed to low and add the eggs, one at a time, mixing after each addition until totally combined, about 1 minute. Add the vanilla and zest and mix to combine, about 30 seconds. Turn the mixer off, scrape down the sides of the bowl with a rubber spatula then add all of the flour mixture. Mix on low speed until everything is well combined, scraping down the sides again if necessary, making sure not to overmix. Cover and refrigerate until the dough is completely chilled, at least 2 hours or up to overnight.
• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees. Line 2 baking sheets with parchment paper. Lightly flour a clean work surface. Scoop out 1 tablespoon of the dough and roll it into a rope, 5 to 6 inches long. Tie it into a loose knot and place on a prepared baking sheet. Repeat with the remaining dough. If the knots start to get warm, refrigerate until firm, about 10 minutes.
• Bake on the upper and lower racks until the tops of the cookies are dry and set and the bottoms are golden, rotating the baking sheets front to back and switching rack positions, halfway through, about 15 minutes total.
• For the glaze and sprinkles: Meanwhile, whisk together the confectioners' sugar, lemon juice, salt and 1 tablespoon of the milk in a medium bowl until smooth. Whisk in the remaining 1 tablespoon milk if needed-the glaze should be the consistency of heavy cream.
• Place the sprinkles in a small bowl. Once the cookies are cool enough to handle, dip the tops in the glaze, letting any excess run off, then dip in the sprinkles. Transfer the cookies, glazed-side up, to a wire rack and let cool completely. The cookies can be stored in an airtight container at room temperature for up to 5 days.

ITALIAN FROSTED CHOCOLATE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk flour, white sugar, cocoa powder, baking powder, cinnamon, cloves, allspice, and salt in a large bowl. Stir orange zest into flour mixture. Mix vegetable shortening and margarine into dry ingredients, using your hands, until mixture is crumbly.
• Beat eggs and vanilla extract in a bowl with an electric mixer until foamy; add egg mixture, 1/4 cup orange juice, and 1/4 cup milk to flour mixture and knead dough in the bowl until thoroughly combined and dough doesn't stick to your hands, about 8 minutes. Dough will be stiff. Knead cream cheese thoroughly into dough, followed by walnuts.
• Form dough into balls about 1 1/2 inches in diameter and place onto ungreased baking sheets.
• Bake cookies in the preheated oven until lightly browned, 12 to 14 minutes. Cool cookies on racks.
• Beat 3 tablespoons milk, 1 teaspoon orange juice, and 1 cup confectioners' sugar in a bowl until smooth; gradually beat in remaining confectioners' sugar until frosting is thick and drizzles slowly from a spoon.
• Dip tops of cookies into frosting and place frosted cookies on racks with waxed paper underneath to catch drips. Let cookies dry overnight.

ITALIAN CHRISTMAS FROSTED COOKIES

Steps:

• In a bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition.
• Beat in ricotta and vanilla.
• Combine flour, salt and baking soda; gradually add to creamed mixture.
• Drop by rounded teaspoonfuls 2 inches apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned.
• Remove to wire racks to cool.
• In a bowl, cream butter, sugar and vanilla. Add enough milk until frosting reaches spreading consistency. Frost cooled cookies and immediately decorate with sprinkles. Store in the refrigerator.

ITALIAN COOKIES WITH ICING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
• Sift flour and baking powder together into a bowl.
• Beat butter and sugar together in a large bowl with an electric mixer until creamy. Add eggs, 1 at a time, beating well after each addition. Mix in almond extract. Add flour mixture, 1 cup at a time; mix on low speed until incorporated. Roll batter into teaspoon-sized balls and place on the prepared baking sheets.
• Bake in batches in the preheated oven until edges are golden, 8 to 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
• While cookies are baking, beat confectioners' sugar, milk, and almond extract for icing in a bowl until smooth.
• Set cooled cookies close together on a cookie sheet. Frost with icing and sprinkle with nonpareils.

ANGINETTI (ITALIAN LEMON DROP COOKIES)

Steps:

• Preheat oven to 350°F.
• For cookies, cream together sugar and shortening.
• Add eggs and lemon extract and beat well.
• Add flour, baking powder and salt; Mix well.
• The dough should be soft and sticky.
• With a small cookie scoop, drop dough onto a slightly greased cookie sheet or baking stone, spacing them about 2-inches apart.
• Bake for about 12-15 minutes, or until firm and lightly brown.
• Remove cookies from cookie sheet and allow to cool completely on wire racks.
• For frosting, combine confectioners' sugar, water and lemon extract and mix until smooth.
• Frost the tops of each cookie with a metal spatula.
• Allow cookies to dry before stacking.
• Store in an airtight container.
• ~NOTE~If you want to freeze the cookies, freeze unfrosted and frost once thawed.