TENDER ITALIAN SUGAR COOKIES
These traditional Italian cookies are moist and tender. -Weda Mosellie, Phillipsburg, New Jersey
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well. , Shape dough into 1-1/2-in. balls. Place 1 in. apart on ungreased baking sheets. Bake 8-10 minutes or until lightly browned. Remove to wire racks to cool., For icing, in a small bowl, combine milk, butter, vanilla and confectioners' sugar until smooth. Tint with food coloring if desired. Dip tops of cookies in icing; allow excess to drip off. Sprinkle with coarse sugar if desired. Place on waxed paper; let stand until set.
Nutrition Facts : Calories 136 calories, Fat 5g fat (2g saturated fat), Cholesterol 20mg cholesterol, Sodium 54mg sodium, Carbohydrate 21g carbohydrate (12g sugars, Fiber 0 fiber), Protein 2g protein.
25 ITALIAN COOKIES LIKE GRANDMA MADE
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
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep some Italian cookies in 30 minutes or less!
Nutrition Facts :
ITALIAN BAKERY COOKIES
These were some of my favorite cookies growing up - there were a bunch of amazing Italian bakeries outside of Chicago and I was always drawn to these cookies because of the sprinkles. But what really gets me is that soft layer of jam in the middle that makes the cookies a little bit chewy (and that splash of almond is irresistible as well).
Provided by Molly Yeh
Categories dessert
Time 2h
Yield 1 1/2 dozen sandwich cookies
Number Of Ingredients 12
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.
DELICIOUS ITALIAN COOKIES
Make and share this Delicious Italian Cookies recipe from Food.com.
Provided by lob8388
Categories Dessert
Time 20m
Yield 40 cookies, 6 serving(s)
Number Of Ingredients 10
Steps:
- Whisk butter and sugar than add the egg, flour and corn starch sifted, vanilla and lemon zest.
- Put in a pastry bag, than make several shape on a non stick baking mat.
- Sprinkle with sugar, cocoa and chocolate chips.
- Cook for 10-12 minutes.
- Oven 180°C/350°F.
Nutrition Facts : Calories 559.3, Fat 23.2, SaturatedFat 14.3, Cholesterol 89.8, Sodium 210.1, Carbohydrate 84.2, Fiber 0.9, Sugar 47.1, Protein 4.2
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