Grandmoms Italian Easter Cookies Recipe 45 Food

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GRANDMA'S ITALIAN PIZZELLE COOKIES



Grandma's Italian Pizzelle Cookies image

An Italian waffle cookie made with a pizzelle iron. Sprinkled with powdered sugar. Once completely cooled, store in a container with a well-fitting lid.

Provided by Elaine K

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 30

Number Of Ingredients 8

3 eggs, beaten
¾ cup white sugar
¾ cup butter, softened
1 ½ cups all-purpose flour
2 teaspoons vanilla extract
1 teaspoon anise extract
cooking spray
¼ cup powdered sugar, or to taste

Steps:

  • Preheat a pizzelle iron according to manufacturer's instructions.
  • Beat eggs, sugar, and butter together using an electric mixer. Add flour and extracts; beat until combined.
  • Spray the inside of iron lightly with cooking spray.
  • Drop batter by teaspoonfuls into the center of each pizzelle grid. Close lid and bake until steam stops and cookies are light golden brown, 45 to 60 seconds.
  • Peel pizzelle off using a fork and lay flat on a newspaper. Sprinkle with powdered sugar while warm and let sit for 1 minute. Dust the other side. Repeat with remaining batter to make about 30 cookies.

Nutrition Facts : Calories 94.3 calories, Carbohydrate 10.9 g, Cholesterol 28.6 mg, Fat 5.1 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 3.1 g, Sodium 39.1 mg, Sugar 6.1 g

GRANDMA'S WAFFLE COOKIES (PIZZELLES)



Grandma's Waffle Cookies (Pizzelles) image

I could always count on finding these authentic Italian cookies in Grandma's freezer, and her house always smelled yummy! They're great dipped in milk. Grandpa was a blacksmith and actually made their waffle iron, which I still have, although I use my modern electric pizzelle maker when making these.

Provided by Darla O

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 72

Number Of Ingredients 8

6 eggs
2 ½ cups white sugar
½ cup vegetable oil
½ cup butter, melted and cooled
1 teaspoon anise oil, or more to taste
5 cups all-purpose flour, or as needed
3 teaspoons baking powder
1 teaspoon salt

Steps:

  • Combine eggs, sugar, vegetable oil, butter, and anise oil in the bowl of a stand mixer fitted with a paddle attachment. Beat until creamy and well combined. Mix in 1 cup flour, baking powder, and salt until combined. Slowly add remaining flour, 1 cup at a time, mixing on low speed until mixture resembles a thick pancake batter.
  • Preheat a pizzelle cooking iron according to manufacturer's instructions. Drop a teaspoon of dough onto each plate of the cooking iron and close the lid. Cook just until steaming slows, 10 to 20 seconds. Repeat with remaining batches of batter.

Nutrition Facts : Calories 89.8 calories, Carbohydrate 13.6 g, Cholesterol 18.9 mg, Fat 3.4 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 1.2 g, Sodium 62.4 mg, Sugar 7 g

ITALIAN RICOTTA COOKIES



Italian Ricotta Cookies image

Jessica Hulett's tender, cakey ricotta cookies taste like the white part of the best black and white cookie you've ever had. The recipe comes from Ms. Hulett's grandmother Dorie, who used to flavor the cookies with anise, if she used flavoring at all. Adding lemon zest gives the cookies a fragrant brightness. We approve.

Provided by Melissa Clark

Categories     dessert

Time 1h

Yield About 6 dozen

Number Of Ingredients 12

2 sticks (1 cup) plus 1 tablespoon unsalted butter, softened
425 grams sugar (about 2 cups)
1 3/4 cups ricotta cheese (15 ounces), preferably fresh
Finely grated zest of 1/2 lemon
4 teaspoons vanilla extract
2 large eggs
480 grams all-purpose flour (about 4 cups)
10 grams baking soda (2 teaspoons)
4 grams fine sea salt (about 3/4 teaspoon)
450 grams confectioners' sugar (about 4 cups)
2 tablespoons fresh lemon juice
1/4 cup to 1/2 cup milk, as needed

Steps:

  • Using an electric mixer, cream 2 sticks butter with sugar until fluffy, about 2 minutes. Add ricotta, lemon zest and 2 1/2 teaspoons vanilla and beat well. Beat in the eggs one at a time. Scrape the sides of the bowl down with a rubber spatula, then beat in flour, baking soda and salt. Cover dough and chill for at least 2 hours and up to a week.
  • Heat oven to 350 degrees and line several cookie sheets with parchment paper or nonstick liners. Shape tablespoons of dough into balls. Place 2 inches apart on baking sheets and bake until pale golden on the bottom, about 15 minutes. Let cool on wire racks.
  • Melt remaining tablespoon butter. Whisk confectioners' sugar to break up any large lumps, then whisk in melted butter, lemon juice, remaining 1 1/2 teaspoons vanilla and enough milk to make a spreadable icing. Spread icing on cooled cookies, then let set for at least 20 minutes before serving.

Nutrition Facts : @context http, Calories 110, UnsaturatedFat 1 gram, Carbohydrate 18 grams, Fat 4 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 67 milligrams, Sugar 12 grams, TransFat 0 grams

GRANDMOTHER'S SUGAR COOKIES



Grandmother's Sugar Cookies image

Make and share this Grandmother's Sugar Cookies recipe from Food.com.

Provided by kristun999

Categories     Dessert

Time 18m

Yield 45 cookies, 20 serving(s)

Number Of Ingredients 7

1 cup Crisco shortening
1 cup sugar
2 large eggs
1 1/2 teaspoons vanilla
3 1/2 cups flour
2 teaspoons baking powder
1 1/2 teaspoons salt

Steps:

  • Cream Crisco and sugar.
  • Add eggs and vanilla.
  • Mix in dry ingredients.
  • Touch dough with your finger. If any dough sticks to your finger, add flour a little at a time until when you touch the dough, none comes off on your finger.
  • On a lightly floured linen towel, roll out dough to between 1/8 and 1/4-inch thick.
  • bake at 350° for 8-10 minutes or until edges of cookies BEGIN to turn golden brown.
  • Let cool on cookie sheet.
  • Decorate as desired.

Nutrition Facts : Calories 217.4, Fat 11, SaturatedFat 2.8, Cholesterol 21.1, Sodium 218.2, Carbohydrate 26.9, Fiber 0.6, Sugar 10.1, Protein 2.9

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