Moms Traditional Italian Cookies Food

MOM'S TRADITIONAL ITALIAN COOKIES

Mom's Traditional Italian Cookies image

These cookies are a staple in my family. They are so simple, yet so incredibly wonderful. This recipe has been passed down from my great-grandmother. I've listed here the original recipe from my Nonna and great Aunt, as it was given to my mother. It can easily be cut in half, or in fourths. Obviously the full recipe makes ALOT OF COOKIES!! My mom has been known to actually make the full batch, especially for Christmas. Besides the traditional "knot" shape, the cookie dough can be rolled out and cut with cookie cutters. Pumpkins, Autumn leaves, Christmas trees, stars, and Easter eggs are but a few of the shapes we like to make these in. I hope you enjoy them as much as my family does. (Prep time includes dough resting time, and cooking time includes glaze drying time)

Provided by Kozmic Blues

Categories Dessert

Time 2h20m

Yield 100 cookies (depending on shape)

Number Of Ingredients 10

Ingredients

12 cups flour
12 large eggs
1 lb butter or 1 lb margarine
4 cups sugar
3 tablespoons baking powder
2 tablespoons vanilla
2 tablespoons almond extract (or anise)
2 cups powdered sugar
milk
1 dash almond extract

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.

Nutrition Facts : Calories 137.7, Fat 4.4, SaturatedFat 2.5, Cholesterol 32.1, Sodium 74.1, Carbohydrate 22.1, Fiber 0.4, Sugar 10.5, Protein 2.3

ITALIAN COOKIES II

Italian Cookies II image

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

Ingredients

½ cup butter, softened
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
8 ounces ricotta cheese
2 cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
2 tablespoons butter, softened
2 cups confectioners' sugar
¼ teaspoon vanilla extract
1 ½ tablespoons milk

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

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