Italian Cookies
User Reviews
5
Italian Cookies
Description
Italian Cookies combine basic ingredients like eggs, vegetable oil, sugar, flour, and baking powder, flavored distinctly with almond or anise extract. The dough is mixed, formed into balls or shaped into ropes tied into "S" shapes or knots, chilled to firm, and then baked. They bake at 350°F until the tops are matte and the bottoms lightly browned, ensuring a tender, lightly crisp texture. The final touch is a creamy glaze of powdered sugar sweetened and scented with almond or vanilla, which is dipped onto the cooled cookies and finished with sprinkles for color and texture contrast.
These cookies can be stored at room temperature for up to a week in an airtight container and also freeze well for 2-3 months. The dough is versatile and can be refrigerated or frozen before shaping, allowing flexibility for baking schedules. Adjustments to baking time may be needed at higher elevations to maintain proper texture. Their subtle flavor and moderate sweetness make them suitable for sharing or serving at gatherings.
Forming the dough into ropes and shaping them into knots or "S" shapes is typical and contributes to their traditional look. Chilling the dough helps maintain shape during baking and enhances the texture. Storing baked cookies without glazing preserves freshness; add glaze just before serving to keep the topping neat and fresh.
Ingredients
- 2 egg
- 6 tablespoons vegetable oil
- ½ cup sugar
- 1 teaspoon almond extract vanilla extract or ½ teaspoon anise extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 pinch salt
Glaze
- 2 cups powdered sugar
- 1 teaspoon almond extract or vanilla extract
- 1 pinch salt
- 3-4 tablespoons cream warmed, or milk
Instructions
- Whisk eggs, oil, sugar, and extract in a mixing bowl. Stir in flour, baking powder, and salt.
- Roll dough by tablespoonfuls into balls. Chill balls of dough for at least an hour, or freeze for 15-20 minutes. Place cold dough balls on cookie sheets lined with parchment paper.
- Bake at 350°F for about 9 minutes, or till the tops are set. Bottoms will be lightly browned, but tops should still be white. Remove cookies to cooling racks and cool completely.
Glaze
- Combine all ingredients in a small bowl and whisk till smooth, adding enough warm cream to get a thin but creamy consistency.
- Dip the tops of the cookies in the glaze, then top with sprinkles.
Notes
- Roll dough into ½-inch thick ropes, then shape into a squat “S” or tie into knots to create traditional cookie shapes.
- Baking time may need to be extended slightly at higher elevations; bake until tops are matte and bottoms lightly browned.
- Store dough wrapped in plastic in the refrigerator for up to 4 days or freeze for longer storage.
- Keep baked cookies in an airtight container at room temperature for up to one week; glaze cookies just before serving.
- Freeze baked cookies up to 2-3 months without glaze and add glaze upon thawing for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30cookies
Amount Per Serving
Calories 106 kcal
% Daily Value*
| Calories | 106kcal | 5% |
| Carbohydrates | 17g | 6% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Cholesterol | 11mg | 4% |
| Sodium | 8mg | 0% |
| Potassium | 48mg | 1% |
| Sugar | 11g | 22% |
| Vitamin A | 20IU | 0% |
| Calcium | 20mg | 2% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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