Grandmoms Italian Easter Cookies Recipe 45

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GRANDMA'S ITALIAN PIZZELLE COOKIES



Grandma's Italian Pizzelle Cookies image

An Italian waffle cookie made with a pizzelle iron. Sprinkled with powdered sugar. Once completely cooled, store in a container with a well-fitting lid.

Provided by Elaine K

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 30

Number Of Ingredients 8

3 eggs, beaten
¾ cup white sugar
¾ cup butter, softened
1 ½ cups all-purpose flour
2 teaspoons vanilla extract
1 teaspoon anise extract
cooking spray
¼ cup powdered sugar, or to taste

Steps:

  • Preheat a pizzelle iron according to manufacturer's instructions.
  • Beat eggs, sugar, and butter together using an electric mixer. Add flour and extracts; beat until combined.
  • Spray the inside of iron lightly with cooking spray.
  • Drop batter by teaspoonfuls into the center of each pizzelle grid. Close lid and bake until steam stops and cookies are light golden brown, 45 to 60 seconds.
  • Peel pizzelle off using a fork and lay flat on a newspaper. Sprinkle with powdered sugar while warm and let sit for 1 minute. Dust the other side. Repeat with remaining batter to make about 30 cookies.

Nutrition Facts : Calories 94.3 calories, Carbohydrate 10.9 g, Cholesterol 28.6 mg, Fat 5.1 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 3.1 g, Sodium 39.1 mg, Sugar 6.1 g

GRANDMOM'S ITALIAN EASTER COOKIES RECIPE - (4/5)



Grandmom's Italian Easter Cookies Recipe - (4/5) image

Provided by ldijoe

Number Of Ingredients 11

ICING:
12 eggs
1 cup corn oil
1/2 pound margarine, melted
1 (2-ounce) bottle lemon extract
3 cups sugar
14 teaspoons baking powder
11 cups all purpose flour
1 bag confectioner's sugar
1/2 cup milk
2 packages round non-perils candies

Steps:

  • Melt margarine in saucepan and set aside. In a large bowl beat eggs and sugar together. Add lemon extract, mix. Mix in oil. Then add margarine, mix until well blended. Add baking powder 1 teaspoon at a time mixing real well. Begin adding flour one cup at a time and mix with spoon. Keep adding flour until you think you can handle mixture with hands. Turn the mixture out onto a floured surface and knead to form a soft dough. You will have to add flour until the dough is not sticky. Be careful not to add too much flour because cookies will be hard. The 11 cups of flour is an estimate. Keep adding until the cookie dough is not sticky, but not too thick. After you are finishing kneading dough set aside and cover with towel so the dough can rest. Preheat oven to 350°F. Flour cookie sheets. Cut dough into a strip and cut pieces from strip. Roll out with hand and shape into a wreath or braid. Do not play with dough too much when shaping. Bake for 10 minutes. Time will depend on oven. The bottom of the cookie should be light in color. Let cookies cool. ICING: Place confectioner's sugar in bowl and mix with milk. Start with about 3-4 tablespoons of milk, and add until you get the consistency you would like. You will need to judge how much milk to make a nice white icing. Put icing on cookies with pastry brush and sprinkle candies on cookies. I put pieces of wax paper on my kitchen table and ice cookies on the wax paper. Let dry overnight before you put away. If they are not dried completely when you put away in tin can the round candies will run. Cookies are best keep in a tin can. I line the tin can with wax paper.

25 ITALIAN COOKIES LIKE GRANDMA MADE



25 Italian Cookies Like Grandma Made image

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

Italian Wedding Cookies
Pizzicati (Italian Pinch Cookies)
Italian Sprinkle Cookies
Authentic Italian Anise Biscotti
Classic Italian Pizzelles
Italian Ricotta Cookies
Cinnamon Walnut Croissant Cookies
Lemon Amaretti Cookies
Ricciarelli (Chewy Italian Almond Cookies)
Reginelle Cookies (Classic Italian Sesame Cookies)
Italian Spumoni Cookies
Italian Sugar Cookies
Torcetti al Burro (Italian Twisted Butter Cookies)
Chocolate Amaretti Cookies
Classic Italian Pignoli Cookies
Cuccidati (Italian Fig Cookie)
Italian Lemon Drop Cookies
Italian Almond-Orange Cookies
Italian Holiday Cookies
Italian Spritz Cookies
Struffoli (Italian Honey Ball Cookies)
Tetù (Sicilian Chocolate Spice Cookies)
Uncinetti (Italian Easter Cookies)
Chocolate Chip and Nut Fruitcake Cookies
Chocolate Pistachio Biscotti

Steps:

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

Nutrition Facts :

ITALIAN GRANDMA COOKIES



Italian Grandma Cookies image

Provided by Food Network Kitchen

Categories     dessert

Time 1h30m

Yield 3 dozen cookies

Number Of Ingredients 11

4 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon fine salt
1 pound (4 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
2 large eggs
1 1/2 teaspoons fresh lemon juice
Sprinkles, for topping
One 12-ounce jar raspberry jam
1 cup bittersweet chocolate chips
1 teaspoon coconut oil

Steps:

  • Sift together the flour, baking soda and salt in a bowl; set aside.
  • In a stand mixer fitted with a paddle attachment, cream the butter and sugar until well combined, about 5 minutes. Add the eggs one at a time, mixing after each addition. Add the lemon juice and flour mixture and mix until the dough just comes together.
  • Fill a 16-inch piping bag fitted with a large star tip with three-quarters of the dough. Pipe 3-inch-long strips 1 inch apart on parchment-lined baking sheets (or pipe into stars if you prefer).
  • Roll the remaining dough into 1 1/2-inch balls. Put some sprinkles in a bowl and roll the balls in the sprinkles to coat. Place the balls 1 inch apart on another parchment-lined baking sheet. Chill the dough for 30 minutes.
  • Preheat the oven to 350 degrees F.
  • Bake until the cookie edges are just golden brown, about 11 minutes. Allow to cool completely before decorating and enjoying.
  • To decorate: Spread raspberry jam on the underside of one of the long cookies and sandwich with another long cookie. Continue with the remaining long cookies and jam.
  • Microwave the chocolate chips and coconut oil in a microwave-safe bowl in 20-second increments, stirring between each, until melted.
  • Dip the sandwiched cookies first in the chocolate, then in the sprinkles. Set the cookies aside on parchment until the chocolate is set, about 5 minutes. The cookies will keep for a few weeks packed in an airtight container.

ITALIAN EASTER COOKIES



Italian Easter Cookies image

These lemony Italian cookies are traditional treats in the southern part of the country but are also often found at Italian-American bakeries around Easter time. While they have several different Italian names you will most likely see them labeled "lemon drops" in the States. They are light, not too sweet and have a tender, buttery crumb. Dipped in a thin lemony glaze and decorated with holiday-inspired sprinkles, they are the perfect festive addition to any table.

Provided by Food Network Kitchen

Categories     dessert

Time 2h30m

Yield 36 cookies

Number Of Ingredients 15

2 cups all-purpose flour, plus more for dusting
3 tablespoons cornstarch
1½ teaspoons baking powder
½ teaspoon fine salt
¼ teaspoon baking soda
1 stick unsalted butter, at room temperature
½ cup granulated sugar
2 large eggs, at room temperature
1 tablespoon pure vanilla extract
Grated zest of 1 lemon
1 ¾ cups confectioners' sugar
Juice of 1 lemon (about 4 tablespoons)
Pinch fine salt
1 to 2 tablespoons milk
Pastel colored sprinkles

Steps:

  • For the cookies: Whisk together the flour, cornstarch, baking powder, salt and baking soda in a medium bowl.
  • Combine the butter and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until pale and fluffy, about 4 minutes. Reduce the speed to low and add the eggs, one at a time, mixing after each addition until totally combined, about 1 minute. Add the vanilla and zest and mix to combine, about 30 seconds. Turn the mixer off, scrape down the sides of the bowl with a rubber spatula then add all of the flour mixture. Mix on low speed until everything is well combined, scraping down the sides again if necessary, making sure not to overmix. Cover and refrigerate until the dough is completely chilled, at least 2 hours or up to overnight.
  • Position racks in the upper and lower thirds of the oven; preheat to 350 degrees. Line 2 baking sheets with parchment paper. Lightly flour a clean work surface. Scoop out 1 tablespoon of the dough and roll it into a rope, 5 to 6 inches long. Tie it into a loose knot and place on a prepared baking sheet. Repeat with the remaining dough. If the knots start to get warm, refrigerate until firm, about 10 minutes.
  • Bake on the upper and lower racks until the tops of the cookies are dry and set and the bottoms are golden, rotating the baking sheets front to back and switching rack positions, halfway through, about 15 minutes total.
  • For the glaze and sprinkles: Meanwhile, whisk together the confectioners' sugar, lemon juice, salt and 1 tablespoon of the milk in a medium bowl until smooth. Whisk in the remaining 1 tablespoon milk if needed-the glaze should be the consistency of heavy cream.
  • Place the sprinkles in a small bowl. Once the cookies are cool enough to handle, dip the tops in the glaze, letting any excess run off, then dip in the sprinkles. Transfer the cookies, glazed-side up, to a wire rack and let cool completely. The cookies can be stored in an airtight container at room temperature for up to 5 days.

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