ITALIAN COOKIES I
This cookie recipe has been handed down to me from my grandmother. It has been in the family for at least four generations.
Provided by C. Davis
Categories World Cuisine Recipes European Italian
Time 35m
Yield 18
Number Of Ingredients 6
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.
Nutrition Facts : Calories 156.3 calories, Carbohydrate 21.8 g, Cholesterol 44.6 mg, Fat 6.1 g, Fiber 0.6 g, Protein 3.3 g, SaturatedFat 3.5 g, Sodium 129.7 mg, Sugar 5.7 g
BLACK AND WHITE COOKIES
The black and white cookie is a bakery classic, especially in New York. This recipe delivers a big soft and cakey cookie loaded with vanilla, and topped with thick, sweet vanilla and chocolate icings. There's actually not a lot of work that goes into these cookies, but be patient and let the icing set to a nice matte finish before serving or storing. They're worth the wait!
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 12 black and white cookies
Number Of Ingredients 14
Steps:
- Make the cookies: Position racks in the upper and lower thirds of the oven and preheat to 350˚ F. Line two baking sheets with parchment paper. Whisk the flour, baking powder, baking soda and salt in a medium bowl until combined.
- Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, then the vanilla, beating well after each addition.
- Reduce the mixer speed to low and beat half of the flour mixture into the butter mixture until just combined. Beat in the sour cream, then beat in the remaining flour mixture.
- Using a large ice cream scoop or 1/4 cup measure, scoop mounds of dough and place 3 inches apart on the baking sheets (6 cookies per pan). Bake, rotating and switching the pans halfway through, until the cookies are puffed and the bottoms and edges are just starting to brown, about 15 minutes. Let cool 5 minutes on the pans, then remove the cookies to a rack to cool completely.
- Make the icing: Sift the confectioners' sugar into a large bowl. Add 3 tablespoons milk, the corn syrup and vanilla and whisk until smooth and very thick but still spreadable. Remove half of the icing (about 1/2 cup) to a separate bowl and stir in the cocoa powder until smooth, thinning with up to 1 tablespoon milk, if needed.
- Turn the cookies flat-side up. Using a small offset spatula, spread the white icing on half of each cookie, making a straight, clean line in the center of the cookie. Return the cookies to the rack, and let sit, preferably in a cool place, until the icing is firm with a matte finish, at least 30 minutes. Spread the chocolate icing on the other half of the cookies. Let the icing set at room temperature, at least 2 hours and up to overnight.
ITALIAN WHITE CHRISTMAS COOKIES
Make and share this Italian White Christmas Cookies recipe from Food.com.
Provided by shelshel0110
Categories Dessert
Time 45m
Yield 50-100 Cookies
Number Of Ingredients 11
Steps:
- Melt crisco an butter, then cool.
- Beat eggs and sugar.
- Add milk, vanilla, and anise extract.
- Add crisco/butter mix.
- Slowly add flower and baking powder. Work gently.
- Bake on cookie sheet 3-5 min on bottom rack, then 3-5 min on top rack. Bottoms should come out lightly brown.
- Let cookies cool, then ice with a mixture of powdered sugar and water. Add red and green food coloring to icing for a more festive look.
Nutrition Facts : Calories 221.7, Fat 9.6, SaturatedFat 3.1, Cholesterol 24.3, Sodium 95.9, Carbohydrate 29.8, Fiber 0.7, Sugar 8.1, Protein 3.9
ITALIAN SUGAR COOKIES
aka Italian White Christmas Cookies. I have had this simple recipe for years. This makes a basic soft cookie that can be iced and decorated for the holidays
Provided by Dave5003
Categories Drop Cookies
Time 43m
Yield 120 large cookies
Number Of Ingredients 10
Steps:
- Cream shortening and sugar with electric mixer.
- Add eggs one at a time and beat well.
- Add buttermilk, flavor extracts, baking soda and cream of tarter and blend well.
- Now by hand with a wooden spoon, add flour 1 cup at a time until the mixture is stiff.
- Drop from heaping tablespoons onto a lightly greased cookie sheet 2 to 3 inches apart. If not icing you may press on the nuts or sprinkles now (or you can ice or frost and decorate with sprinkles after baking).
- Bake in a preheated 375F oven, center oven rack, 10 to 13 minutes or until cookie edges are slightly brown and tops look set. DO NOT OVERBAKE. Overbaking cause dry, hard cookies.
- Carefully remove to rack to cool. Frost or decorate as desired.
- Notes: recipe may be halved, cookies freeze well, for best baking use an insulated baking sheet as these tend to burn on the bottom. Store airtight.
Nutrition Facts : Calories 90.2, Fat 3.8, SaturatedFat 1.1, Cholesterol 10.7, Sodium 28.9, Carbohydrate 12.9, Fiber 0.2, Sugar 6.9, Protein 1.3
ITALIAN SPRINKLE COOKIES
Of all the Italian cookie recipes I make, this is my favorite. These sprinkle cookies take some time, but, believe me, they are well worth it! My husband and I used to operate an Italian American restaurant, and this recipe goes back generations. -Gloria Cracchiolo, Newburgh, New York
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 7 dozen.
Number Of Ingredients 13
Steps:
- Using a heavy-duty mixer, beat eggs on high speed until light and foamy, about 5 minutes; set aside. In a large bowl, combine the flour, confectioners' sugar and baking powder; on low speed, gradually beat in shortening and extracts until mixture resembles fine crumbs. Gradually add beaten eggs (dough will be stiff). , Roll dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 12-14 minutes (tops of the cookies will not brown, but bottoms should brown slightly). , Meanwhile, in a small bowl, combine the confectioners' sugar, milk and extracts until smooth. As soon as cookies are removed from the oven, quickly dip 2 or 3 at a time into glaze. Remove with a slotted spoon or tongs; place on wire racks to drain. Immediately top with sprinkles. Let dry for 24 hours before storing in airtight containers.
Nutrition Facts : Calories 87 calories, Fat 3g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 49mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
ICED ITALIAN COOKIES
Posted by request, these pretty little cookies are very often served at holiday gatherings in many Italian American families. You may shape them any way you prefer, and change the flavoring of the icing slightly to suit your tastes. The original recipe came from one of my favorite community style cookbooks called "Preserving Our Italian Heritage" compiled by the Sons of Italy Florida Foundation. I combined several variations submitted by 5 different ladies, all of whom used the same basic cookie recipe but used slightly different methods in shaping and icing the cookies. The yield will vary depending upon how you shape your cookies.
Provided by HeatherFeather
Categories Dessert
Time 50m
Yield 1 batch cookies (amount will vary upon shape)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 5327.4, Fat 199.7, SaturatedFat 121.2, Cholesterol 864.3, Sodium 3975.9, Carbohydrate 804.9, Fiber 13.6, Sugar 411.8, Protein 67.2
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