Italian Cookies Taste Of Home Food

ITALIAN SPRINKLE COOKIES

Steps:

• Using a heavy-duty mixer, beat eggs on high speed until light and foamy, about 5 minutes; set aside. In a large bowl, combine the flour, confectioners' sugar and baking powder; on low speed, gradually beat in shortening and extracts until mixture resembles fine crumbs. Gradually add beaten eggs (dough will be stiff). , Roll dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 12-14 minutes (tops of the cookies will not brown, but bottoms should brown slightly). , Meanwhile, in a small bowl, combine the confectioners' sugar, milk and extracts until smooth. As soon as cookies are removed from the oven, quickly dip 2 or 3 at a time into glaze. Remove with a slotted spoon or tongs; place on wire racks to drain. Immediately top with sprinkles. Let dry for 24 hours before storing in airtight containers.

CHOCOLATE AMARETTI COOKIES

Steps:

• Adjust oven racks in the upper-third and lower-third positions. Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
• Break the almond paste into small pieces and add it to the bowl of a food processer along with the sugar, cocoa powder and salt. Process until the almond paste is very finely chopped and well incorporated with the salt and sugar. Add the egg whites and vanilla, and process until a smooth dough forms, about 30 seconds. With a small scoop or spoon, dollop the batter onto the baking sheets, 1 tablespoon at a time, spaced 2 inches apart. Top each cookie with a few almond slivers and sprinkle with sanding sugar.
• Bake until the cookies have risen and cracked slightly but are still soft in the center, 13 to 14 minutes; rotate the baking sheets halfway through. Allow the cookies to cool completely on the baking sheets. Store in an airtight container.

ITALIAN COOKIES (TASTE OF HOME)

Steps:

• In a large bowl, beat butter and sugar until light and fluffy. Beat in eggs and vanilla.
• Combine flour and baking powder and gradually add to the creamed mixture; mix well.
• Drop by rounded teaspoonfuls onto ungreased baking sheets.
• Bake at 350F for 9-11 minutes until the bottoms are lightly browned. Remove to wire racks to completely cool.
• In a small bowl, combine powdered sugar, milk and vanilla. Mix until smooth.
• Dip cookies into mixture allowing excess to drip off.
• Roll in flaked coconut.

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 RICOTTA COOKIES

Steps:

• In a bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition.
• Mix in ricotta and vanilla. In another bowl, whisk together flour, salt and baking soda, then gradually add to the creamed mixture.
• Scoop out rounded teaspoonfuls of dough onto parchment lined baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
• In a large bowl, cream butter, powdered sugar, almond extract and enough milk to reach your desired consistency.
• Frost cooled cookies and immediately decorate with sprinkles or colored sugar. Store in the refrigerator.

ITALIAN ANISETTE COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In large bowl, mix flour, baking powder and white sugar. Make a well in the center and add oil, milk, 1 tablespoon anise extract, and eggs. Mix together until dough is sticky.
• Oil fingers and pinch off dough in 1 inch pieces. Roll into a ball and place on a lightly greased cookie sheet, 1 inch apart, flatten top slightly. Bake for 8 minutes. Dip cookies in Icing while warm.
• To Make Icing: Blend in 1 teaspoon anise extract and enough hot water to 1 cup confectioner's sugar to form a smooth icing.