Grandmas Soft Italian Cookies With Frosting Recipes

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GRANDMA'S SOFT ITALIAN WEDDING COOKIES WITH FROSTING (WEDDING TRAY COOKIES) RECIPE - (4.3/5)

Provided by á-17891

Number Of Ingredients 13



Grandma's Soft Italian Wedding Cookies with Frosting (Wedding Tray Cookies) Recipe - (4.3/5) image

Steps:

  • Mix butter, sugar, eggs, vanilla, extract, flour, and baking powder in a bowl, drop on cookies sheets by teaspoons. Bake at 350°F till brown. Allow cooling then add frosting and colored sprinkles.

Frosting:
3/4 cup butter
1/2 cup sugar
3 eggs
1 teaspoon vanilla
2 tablespoon lemon, almond, vanilla or anise extract
3 cups flour
1 tablespoon baking powder
2 1/2 cup confectionary sugar
3 tablespoons butter softened
1 teaspoons of extract of your choice above
2 to 3 tablespoons water to mix
Mix adding more water if this is too thick to spread, add more 10x sugar if it's too thin.. beat till smooth.

ITALIAN COOKIES WITH ICING

These Italian sugar cookies feature almond extract in both the cookies and the icing, but you can switch it up and use either vanilla or anise extract, if preferred.

Provided by Lee M. Longo

Categories     World Cuisine Recipes     European     Italian

Time 1h15m

Yield 60

Number Of Ingredients 10



Italian Cookies with Icing image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
  • Sift flour and baking powder together into a bowl.
  • Beat butter and sugar together in a large bowl with an electric mixer until creamy. Add eggs, 1 at a time, beating well after each addition. Mix in almond extract. Add flour mixture, 1 cup at a time; mix on low speed until incorporated. Roll batter into teaspoon-sized balls and place on the prepared baking sheets.
  • Bake in batches in the preheated oven until edges are golden, 8 to 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
  • While cookies are baking, beat confectioners' sugar, milk, and almond extract for icing in a bowl until smooth.
  • Set cooled cookies close together on a cookie sheet. Frost with icing and sprinkle with nonpareils.

Nutrition Facts : Calories 108.2 calories, Carbohydrate 16.6 g, Cholesterol 26.8 mg, Fat 3.7 g, Fiber 0.3 g, Protein 2 g, SaturatedFat 2.1 g, Sodium 56.9 mg, Sugar 6.8 g

6 cups all-purpose flour
2 tablespoons baking powder
1 cup unsalted butter, softened
1 cup white sugar
6 large eggs
4 teaspoons almond extract
1 ½ cups confectioners' sugar
1 teaspoon almond extract, or to taste
¼ cup milk
2 tablespoons nonpareils, or to taste

ITALIAN RICOTTA COOKIES

Jessica Hulett's tender, cakey ricotta cookies taste like the white part of the best black and white cookie you've ever had. The recipe comes from Ms. Hulett's grandmother Dorie, who used to flavor the cookies with anise, if she used flavoring at all. Adding lemon zest gives the cookies a fragrant brightness. We approve.

Provided by Melissa Clark

Categories     dessert

Time 1h

Yield About 6 dozen

Number Of Ingredients 12



Italian Ricotta Cookies image

Steps:

  • Using an electric mixer, cream 2 sticks butter with sugar until fluffy, about 2 minutes. Add ricotta, lemon zest and 2 1/2 teaspoons vanilla and beat well. Beat in the eggs one at a time. Scrape the sides of the bowl down with a rubber spatula, then beat in flour, baking soda and salt. Cover dough and chill for at least 2 hours and up to a week.
  • Heat oven to 350 degrees and line several cookie sheets with parchment paper or nonstick liners. Shape tablespoons of dough into balls. Place 2 inches apart on baking sheets and bake until pale golden on the bottom, about 15 minutes. Let cool on wire racks.
  • Melt remaining tablespoon butter. Whisk confectioners' sugar to break up any large lumps, then whisk in melted butter, lemon juice, remaining 1 1/2 teaspoons vanilla and enough milk to make a spreadable icing. Spread icing on cooled cookies, then let set for at least 20 minutes before serving.

Nutrition Facts : @context http, Calories 110, UnsaturatedFat 1 gram, Carbohydrate 18 grams, Fat 4 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 67 milligrams, Sugar 12 grams, TransFat 0 grams

2 sticks (1 cup) plus 1 tablespoon unsalted butter, softened
425 grams sugar (about 2 cups)
1 3/4 cups ricotta cheese (15 ounces), preferably fresh
Finely grated zest of 1/2 lemon
4 teaspoons vanilla extract
2 large eggs
480 grams all-purpose flour (about 4 cups)
10 grams baking soda (2 teaspoons)
4 grams fine sea salt (about 3/4 teaspoon)
450 grams confectioners' sugar (about 4 cups)
2 tablespoons fresh lemon juice
1/4 cup to 1/2 cup milk, as needed

ITALIAN GRANDMA COOKIES

Provided by Food Network Kitchen

Categories     dessert

Time 1h30m

Yield 3 dozen cookies

Number Of Ingredients 11



Italian Grandma Cookies image

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.

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

GRANDMA DORIE’S ITALIAN RICOTTA COOKIES

Categories     Cheese

Yield 6 dozen

Number Of Ingredients 12



GRANDMA DORIE’S ITALIAN RICOTTA COOKIES image

Steps:

  • Heat oven to 350 degrees and line several cookie sheets with parchment paper or nonstick liners. 2. Using an electric mixer, cream 2 sticks butter with sugar until fluffy, about 2 minutes. Add ricotta, lemon zest and 2 1/2 teaspoons vanilla and beat well. Beat in the eggs one at a time. Scrape the sides of the bowl down with a rubber spatula, then beat in flour, baking soda and salt. Cover dough and chill for at least 2 hours and up to a week. 3. Shape tablespoons of dough into balls. Place 2 inches apart on baking sheets and bake until pale golden on the bottom, about 15 minutes. Let cool on wire racks. 4. Melt remaining tablespoon butter. Whisk confectioners' sugar to break up any large lumps, then whisk in melted butter, lemon juice, remaining 1 1/2 teaspoons vanilla and enough milk to make a spreadable icing. Spread icing on cooled cookies, then let set for at least 20 minutes before serving.

2 sticks (1 cup) plus 1 tablespoon unsalted butter, softened
425 grams sugar (about 2 cups)
1 3/4 cups ricotta cheese (15 ounces), preferably fresh
Finely grated zest of 1/2 lemon
4 teaspoons vanilla extract
2 large egg
480 grams all-purpose flour (about 4 cups)
10 grams baking soda (2 teaspoons)
4 grams fine sea salt (about 3/4 teaspoon)
450 grams confectioners' sugar (about 4 cups)
2 tablespoons fresh lemon juice
1/4 cup to 1/2 cup milk, as needed

ITALIAN GRANDMOTHER ANISE COOKIES

This is my grandmother's recipe, but since I didn't have a chance to know her I think of them as my mom's cookies. She uses 5 pounds of flour in her batch because she makes them once a year for the family reunion, so I whittled her recipe down into a 4 dozen batch. The amount of anise is up to you. If you think you didn't add enough anise to the cookies, you can add some to the icing. I like to leave some of them unfrosted since they're pretty darn good plain.

Provided by lalalucy

Categories     Dessert

Time 35m

Yield 48 cookies, 24 serving(s)

Number Of Ingredients 10



Italian Grandmother Anise Cookies image

Steps:

  • Combine the flour, sugar and heaping tablespoon of baking powder.
  • In another bowl whisk together the eggs, vegetable oil and anise extract.
  • Combine wet and dry ingredients. Dough will be sticky, add up to an extra 1/4 cup of flour if needed.
  • Shape cookies as desired (lightly oiled hands will help). One way to do it: roll about 2 tablespoons of dough between hands until you have a rope, fold rope in half and twist. You can also just make little dough patties.
  • Place on ungreased cookie sheets. Bake at 350 degrees for 10 minutes (this is good for dark nonstick sheets, you might need to bake a little longer if using airbake sheets).
  • Remove from cookie sheets and let cool completely.
  • To make icing, melt butter then add milk. Gradually mix in powdered sugar. Add more sugar or milk until at desired spreading consistency.
  • Frost cookies. Icing will harden quickly so add non-pareils or other sprinkles immediately after frosting each cookie.

Nutrition Facts : Calories 230.6, Fat 6.8, SaturatedFat 1.6, Cholesterol 41.6, Sodium 70.7, Carbohydrate 38.8, Fiber 0.6, Sugar 22.4, Protein 3.5

4 cups flour
1 1/2 cups granulated sugar
1 tablespoon baking powder
5 large eggs
1/2 cup vegetable oil
4 -5 teaspoons anise extract
2 tablespoons butter
1/4 cup milk
2 cups powdered sugar
candy sprinkles

GRANDMA'S SOFT GINGER COOKIES

These are a softer cookie rather than a snap cookie. I love these, they are one of the first cookies I made. Thanks for the recipe grandma!

Provided by Loki85

Categories     Spice Cookies

Time 1h30m

Yield 46

Number Of Ingredients 12



Grandma's Soft Ginger Cookies image

Steps:

  • Whisk flour, baking powder, cinnamon, ginger, cloves, and salt together in a bowl.
  • Beat brown sugar and butter in a separate bowl with an electric mixer until creamy. Mix in molasses, egg, and candied ginger. Gradually mix in dry ingredients until combined. Chill dough in the refrigerator for 1 hour.
  • Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
  • Roll chilled dough into 1/2-inch to 3/4-inch balls. Dip balls in white sugar to coat and place on the prepared cookie sheet.
  • Bake in the preheated oven until edges are golden, 8 to 10 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.

Nutrition Facts : Calories 81.9 calories, Carbohydrate 13 g, Cholesterol 12 mg, Fat 3.2 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 1.9 g, Sodium 51.4 mg, Sugar 7.8 g

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon salt
1 cup packed brown sugar
¾ cup unsalted butter
½ cup molasses
1 large egg
6 (1 inch) pieces candied ginger, minced
¼ cup white sugar, or as needed

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