Italian Cookies Iii Food

ITALIAN WEDDING COOKIES

Steps:

• Preheat oven to 325 degrees F. Cream butter in a bowl. Gradually add confectioners sugar and salt. Beat until light and fluffy. Add almonds and vanilla. Blend in flour gradually and mix well. Shape into crescents using about 1 teaspoon for each cookie. Place on ungreased cookie sheets, and bake for 15 to 20 minutes. Do not brown. Cool slightly, then roll in the extra confectioners' sugar.

ITALIAN TRI-COLOR COOKIES (RAINBOW COOKIES)

Steps:

• Preheat Oven to 350 degrees.
• Grease 3 8"x8" metal baking pans. After greasing, line the bottoms of the pans with wax paper, smoothing the paper down onto the pan. Grease the tops of the wax paper and then flour the pans. Put aside.
• In a large mixing bowl, Beat together on medium-high speed the Almond Paste, Sugar, Almond Extract and butter until well blended. (there might be some small lumps of Almond Paste remaining and that's fine.).
• Reduce speed to medium and beat in the eggs one at a time until blended.
• Reduce speed to low and then add the flour and salt slowly to the mixture until combined.
• Take two small bowls and add 1 rounded cup of batter into each bowl. (there should be another rounded cup of batter still in the original mixing bowl.).
• Add 15 drops of red food color to one bowl and 15 drops of green food color to the other. Stir each bowl until evenly blended with color.
• Spoon the untinted batter into one pan. With metal spatula spread batter evenly (layer will be about 1/4 inch thick). Repear with red batter in second pan and green batter in remaining pan.
• Bake until set and toothpick inserted in center of layers comes out clean. 10-12 minutes.
• Cool in pans on wire rack about 1/2 hour. Cake should be cool to the touch.
• Run tip of knife around side of pans to loosen layers.
• Lay a piece of wax paper on a flat surface that will be able to fit in refrigerator.
• Take the green layer and flip over pan onto wax paper. Gently pull off the wax paper. Spread 1/3 cup of apricot preserves onto the green layer.
• Take the untinted layer and remove from pan. Place it onto the green layer with the wax paper side up. Press down gently and then remove the wax paper.
• Spread remaining 1/3 cup of Apricot preserves onto the untinted layer.
• take the remaining red layer and remove from pan and place upon the white layer again with the wax paper side up. Press down gently and remove the wax paper.
• In a 1 quart saucepan, heat chocolate and butter flavored crisco over low heat, stirring frequently, until melted.
• Spread melted chocolate mixture on top of the red layer evenly. Do not put mixture on sides.
• refrigerate until chocolate is firm, at least 1 hour. (at this point, if you want, you can cover and refrigerate for up to 3 days before serving).
• To serve, with a large sharp knife, trim about 1/4 inch from the edges. Cut the stacked layers into 6 strips. Cut each strip crosswise into 6 pieces. You will get 36 square cookies from this.
• Place the cookies in a single layer in a waxed paper lined container. They can be refrigerated for up to one week or freeze up to 3 months. These cookies must be kept in the fridge.

RICOTTA COOKIES III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the 1 cup of butter and sugar. Beat in the eggs, one at a time, then stir in the ricotta cheese and vanilla. Combine the flour, baking powder and baking soda, stir into the ricotta mixture. Drop by rounded spoonfuls onto the prepared cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
• To make the frosting warm the milk, 1/2 teaspoon of butter and shortening, in a small saucepan. Cook over medium heat, stirring occasionally until solids are melted. Remove from heat and gradually stir in the confectioners' sugar and lemon extract. Dip each cookie into the icing then dip in colored sugar or sprinkles.

ITALIAN WEDDING COOKIES III

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Cream butter or margarine in a bowl, gradually add confectioners' sugar and salt. Beat until light and fluffy. Add almonds and vanilla. Blend in flour gradually and mix well.
• Shape into balls (or crescents) using about 1 teaspoon for each cookie. Place on ungreased cookie sheets, and bake for 15-20 min. Do not brown. Cool slightly, then roll in the extra confectioners' sugar.

25 ITALIAN COOKIES LIKE GRANDMA MADE

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep some Italian cookies in 30 minutes or less!

ITALIAN COOKIES III

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Grease cookie sheets.
• In a large bowl, stir together the flour, 1 1/2 cups confectioners' sugar and baking powder. Cut in butter using a pastry blender or rub between fingers until well blended. Stir in the eggs, vanilla and anise extracts and mix into a firm dough. Turn dough out onto a floured surface and knead for about 5 minutes. Roll tablespoonfuls of dough into balls and place them 1 inch apart onto the prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven, or until firm. Remove from cookie sheets to cool on wire racks. In a small bowl, stir together 1 cup confectioners' sugar and 1 1/2 tablespoons water. Drizzle over cooled cookies and decorate with sprinkles.

MOM'S TRADITIONAL ITALIAN COOKIES

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.

ITALIAN SEVEN LAYER COOKIES (TRICOLORES)

Steps:

• You must repeat this 3 times. Once for each layer.
• Sift flour, salt and baking powder togerther and set aside.
• Cream the butter and sugar in a stand mixer until the mix lightens in color and is fluffy, about 3 minutes.
• Add the eggs one at a time and beat about 1 minute for each egg, add in the almond extract.
• With the mixer on low, add in the flour mixture and mix until just combined, add whichever food coloring your using as it mixes.
• Coat an 11x17 pan with non stick baking spray and pour mixture into pan. It will take some effort to spread evenly. TIP: If it does not spread evenly, spread the mixture as evenly as you can. Then put in the hot oven for about 45 seconds. Then jiggle the pan gently to get the batter even.
• Bake for 10 minutes at 350 or until done.
• CAREFULLY flip the red layer onto wax paper and let cool. If you have more than one of these pans, leave the red layer in the pan and repeat the above listed steps, first with the yellow layer. While that layer is baking, carefully spread the red layer evenly with the raspberry jam. Then CAREFULLY flip the yellow layer on top of the red layer you just coated with the raspberry jam. Now for the last layer, the green one. Repeat the above listed baking steps and coat the yellow layer with the Other jar of jam. Once the green layer is done, fip on top of the yellow layer you coated with the raspberry jam. You now have 5 layers. Hard parts over -- sort of. now you must weigh down the cookies. To do this, cover the cookies with wax paper and take eithier another 11x17 pan or something of equal size like a cutting board and place on top of the cookies. You don't have to put very heavy weight on them anything handy that won't slip off. You're just trying to condense the layers a bit. Place in the fridge for 3 hours.
• Remove the cookies from the fridge and remove the weight and wax paper.
• Put the 1st bag of chocolate chips into a small sauce pan with the oil on a low light and melt until even. When done, spread unto top of cookies. Let harden at room temp, at least 3 hours. CAREFULLY flip the cookies and repeat on the other side with the other bag of chocolate chips. Let cool at room temperature.
• When the chocolate rehardens, Take a long carving knife and cut into small squares. Then put them in the fridge in an airtight container. Enjoy!

DELICIOUS ITALIAN COOKIES

Steps:

• Whisk butter and sugar than add the egg, flour and corn starch sifted, vanilla and lemon zest.
• Put in a pastry bag, than make several shape on a non stick baking mat.
• Sprinkle with sugar, cocoa and chocolate chips.
• Cook for 10-12 minutes.
• Oven 180°C/350°F.