Italian Cookies Recipe 445

ITALIAN COOKIES I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter and sugar until smooth. Mix in the egg and vanilla. Combine the flour and baking powder; stir into the creamed mixture until blended. Divide dough into walnut sized portions. Roll each piece into a rope and then shape into a loop. Place cookies 2 inches apart on the prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven, until firm and golden at the edges.

ITALIAN COOKIES II

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.

ICED ITALIAN COOKIES

Steps:

• Cream butter and sugar until soft and creamy.
• Add eggs and vanilla, mixing well.
• Combine flour and baking powder, then blend into the butter mixture.
• Break off small, walnut sized pieces of dough and shape into bows, braids, knots,"s" shapes, or any shape you desire.
• Bake in a preheated oven at 375 F until lightly browned, about 15-20 minutes.
• Cool on wire racks,then ice as desired.
• Icing: Blend sugar and your choice of flavoring, adding milk slowly to form a soft, smooth icing (some ice the cookies while they are still warm, others wait until they are cooled).
• Sprinkle with colored sugar or confettini (tiny multi-colored sprinkles) before icing sets.

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 BAKERY COOKIES

Steps:

• Place oven racks in the top and bottom third positions. Preheat the oven to 350 degrees F.
• Line 2 rimmed baking sheets with parchment paper and set aside.
• Whisk together the flour, salt and baking powder in a medium mixing bowl. Add the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until light and fluffy, 1 to 2 minutes. Add the egg, vanilla and almond extracts and beat until light and smooth, 1 minute more. Reduce the speed to low and add the flour mixture. Beat until just combined.
• Transfer the dough to a piping bag fitted with a large open star tip. Pipe the dough onto the prepared baking sheets in 2-inch lines, spaced 1-inch apart (you should be able to fit 12 cookies per tray). Bake in the oven until the cookies are set on top and golden around the edges, 12 to 15 minutes. Cool completely on the sheet trays. Once the cookies are set, transfer all onto one tray, leaving 1 cooled tray to bake the remaining dough (you'll have enough for about 12 more cookies).
• Melt the chocolate and coconut oil in a double boiler or in the microwave on 50-percent power in 15 second increments. Pipe or spread the flat sides of half of the cookies with about 1 teaspoon jam each, going almost to the edges. Sandwich with the remaining cookies (you should have about 18 sandwiches). Allow the jam to set for 2 hours or overnight, if you have time. Otherwise, it's okay to go ahead and start dipping your sandwich cookies into the chocolate (it just might be a little slippery.).
• Dip the lower third of the cookies in the chocolate letting the excess drip back into the bowl. Sprinkle with the sprinkles on both sides. Lay back on a parchment lined baking sheet and pop the cookies in the refrigerator for about 10 minutes to let the chocolate set.
• Tip: To make uniformly sized cookies, use a ruler and a marker or pen to draw 2-inch lines on 2 sheets of parchment paper in a 3-by-4-inch grid. Flip the parchment over and place on 2 baking sheets so the marker side is down but you can still see the lines. Using the lines as a template, pipe the dough in 2-inch lines on the baking sheets, using a paring knife or shears, if needed, to cut the dough from the piping bag in straight edges.