ICED ITALIAN COOKIES
Posted by request, these pretty little cookies are very often served at holiday gatherings in many Italian American families. You may shape them any way you prefer, and change the flavoring of the icing slightly to suit your tastes. The original recipe came from one of my favorite community style cookbooks called "Preserving Our Italian Heritage" compiled by the Sons of Italy Florida Foundation. I combined several variations submitted by 5 different ladies, all of whom used the same basic cookie recipe but used slightly different methods in shaping and icing the cookies. The yield will vary depending upon how you shape your cookies.
Provided by HeatherFeather
Categories Dessert
Time 50m
Yield 1 batch cookies (amount will vary upon shape)
Number Of Ingredients 10
Steps:
- Cream butter and sugar until soft and creamy.
- Add eggs and vanilla, mixing well.
- Combine flour and baking powder, then blend into the butter mixture.
- Break off small, walnut sized pieces of dough and shape into bows, braids, knots,"s" shapes, or any shape you desire.
- Bake in a preheated oven at 375 F until lightly browned, about 15-20 minutes.
- Cool on wire racks,then ice as desired.
- Icing: Blend sugar and your choice of flavoring, adding milk slowly to form a soft, smooth icing (some ice the cookies while they are still warm, others wait until they are cooled).
- Sprinkle with colored sugar or confettini (tiny multi-colored sprinkles) before icing sets.
Nutrition Facts : Calories 5327.4, Fat 199.7, SaturatedFat 121.2, Cholesterol 864.3, Sodium 3975.9, Carbohydrate 804.9, Fiber 13.6, Sugar 411.8, Protein 67.2
ITALIAN RAINBOW COOKIE ICE CREAM CAKE
This geometric no-bake ice cream cake gets its flashy style from everyone's favorite tri-color Italian cookie.
Provided by Food Network Kitchen
Categories dessert
Time 9h10m
Yield 8 to 10 servings
Number Of Ingredients 5
Steps:
- Cut the cookies to form 1-by-1-by-1/2-inch squares. Line a 9-inch springform pan with plastic wrap. Arrange the cookie squares all the way around the sides of the pan with the color lines running perpendicular to the bottom of the pan. Repeat with an additional ring of cookies above the first ring, lining up the colors as much as possible, so the cookies come 2 inches up the sides of the pan and almost completely cover them.
- Lay one cookie square in the middle of the bottom of the pan. Arrange a second cookie square next to it, with the color lines perpendicular to the color lines in the first cookie. Continue arranging cookie squares to create a parquet floor pattern. Fill the bottom of the pan with cookies, cutting some to fill in any odd-shaped areas. Chill until cold, about 30 minutes.
- Combine the chocolate and oil in a microwave-safe bowl and microwave in 30-second intervals, stirring between each, until melted, about 2 minutes. Using a pastry brush, coat the cookies on the bottom and sides with a thin layer of chocolate. Chill until set, about 5 minutes.
- Spread one of the pints of vanilla ice cream in an even layer over the chocolate-coated bottom cookies. Freeze until hard, about 1 hour. Spread the chocolate ice cream in an even layer over the vanilla. Freeze until hard, about 1 hour. Spread the remaining pint of vanilla ice cream in an even layer over the chocolate ice cream. Cover with the remaining cookie pieces. Freeze until solid, 6 hours to overnight.
- When ready to serve, invert the cake onto a plate so the bottom layer of cookies is on the top. Remove the pan and peel off the plastic wrap. Cut with a hot dry knife.
ITALIAN COOKIES II
This is a delicious moist cookie which is a favorite of ours. You'll love it.
Provided by PGOETZ719
Categories World Cuisine Recipes European Italian
Time 45m
Yield 36
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a medium bowl, cream together 1/2 cup butter and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and ricotta cheese. Combine the flour, baking soda and salt; gradually stir into the cheese mixture. Drop by rounded teaspoonfuls 2 inches apart onto the prepared cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven, or until edges are golden. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
- In a medium bowl, cream together the remaining butter and confectioners' sugar. Beat in vanilla and milk gradually until a spreadable consistency is reached. Frost cooled cookies.
Nutrition Facts : Calories 114.4 calories, Carbohydrate 17.9 g, Cholesterol 20.8 mg, Fat 4.1 g, Fiber 0.2 g, Protein 1.8 g, SaturatedFat 2.4 g, Sodium 68.6 mg, Sugar 12.2 g
ITALIAN HORN COOKIES
My family has been making these delicate fruit-filled cookies for generations. They're light and flaky, with the look of an elegant old-world pastry. -Gloria Siddiqui, Houston, Texas
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 5 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, cut butter into flour until mixture resembles coarse crumbs. Stir in ice cream. Divide into 4 portions. Cover and refrigerate for 2 hours. , On a lightly floured surface, roll each portion to 1/8-in. thickness. With a fluted pastry cutter, cut into 2-in. squares. Place about 1/2 teaspoon filling in the center of each square. Overlap 2 opposite corners of dough over the filling and seal. Sprinkle lightly with sugar. , Place on ungreased baking sheets. Bake at 350° for 10-12 minutes or until bottoms are light brown. Cool on wire racks. If desired, dust with confectioners' sugar before serving.
Nutrition Facts : Calories 79 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 32mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
ITALIAN ICE
A classic & delicious Italian dessert. It is very light, so it is good after a heavy meal. Serves 4
Provided by -------
Categories Frozen Desserts
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan, dissolve sugar in water.
- Add fruit juice, strawberries, or chocolate.
- If adding fruit juice, let stand 5 minutes, then strain out rind.
- Pour mixture into freezing tray & freeze, stirring frequently until mixture is thick & mushy.
- Serve in chilled champagne glasses with appropriate garnish.
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 COOKIES & ICE CREAM
A super-simple way to try out Italian amaretti biscuits
Provided by Good Food team
Categories Dessert, Snack
Time 15m
Number Of Ingredients 2
Steps:
- Sandwich together soft amaretti biscuits with small scoops of vanilla or coffee ice cream as after-dinner petit fours. Can prepare and freeze an hour ahead.
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