Italian Cookies III

Italian Cookies III

6 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    35 m
Maryanne
Recipe by  Maryanne

“Italian anise cookies with light frosting and sprinkles!”

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Ingredients

Adjust Servings

Original recipe yields 5 dozen

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Directions

  1. Preheat oven to 450 degrees F (230 degrees C). Grease cookie sheets.
  2. In a large bowl, stir together the flour, 1 1/2 cups confectioners' sugar and baking powder. Cut in butter using a pastry blender or rub between fingers until well blended. Stir in the eggs, vanilla and anise extracts and mix into a firm dough. Turn dough out onto a floured surface and knead for about 5 minutes. Roll tablespoonfuls of dough into balls and place them 1 inch apart onto the prepared cookie sheets.
  3. Bake for 8 to 10 minutes in the preheated oven, or until firm. Remove from cookie sheets to cool on wire racks. In a small bowl, stir together 1 cup confectioners' sugar and 1 1/2 tablespoons water. Drizzle over cooled cookies and decorate with sprinkles.

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Reviews (6)

Rate This Recipe
TRISHTOO
34

TRISHTOO

Something is wrong with this recipe. There was no way to form dough. Please check.

Joisy Girl
30

Joisy Girl

Great recipe. Just what I remembered eating as a kid. Dont get intimidated by the dough. Keep working it together and add another egg if its too dry. You work it like fresh pasta dough, believe it or not. Recipe comes out great.

TM
29

TM

I was surprised to see this recipe. Being from an Italian household, I grew up on these cookies. In fact, I have a batch in the oven now. My mother chose to frost and sprinkle them, but I prefer them plain with my coffee!! Delicious. My ingredients are similar w/the exception of adding baking powder. I roll mine in a long rope and cut them on a diagonal, so they form small biscotti shaped cookies.

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Nutrition

Amount Per Serving (60 total)

  • Calories
  • 91 cal
  • 5%
  • Fat
  • 3.5 g
  • 5%
  • Carbs
  • 13.4 g
  • 4%
  • Protein
  • 1.4 g
  • 3%
  • Cholesterol
  • 19 mg
  • 6%
  • Sodium
  • 59 mg
  • 2%

Based on a 2,000 calorie diet

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