Ingredients
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12
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12
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1
-
4
-
3
-
2
-
2
-
-
2
-
-
-
-
-
-
Directions
Mom’s Traditional Italian Cookies,These cookies are a staple in my family. They are so simple, yet so incredibly wonderful. This recipe has been passed down from my great-grandmother. I’ve listed here the original recipe from my Nonna and great Aunt, as it was given to my mother. It can easily be cut in half, or in fourths. Obviously the full recipe makes ALOT OF COOKIES!! My mom has been known to actually make the full batch, especially for Christmas. Besides the traditional “knot” shape, the cookie dough can be rolled out and cut with cookie cutters. Pumpkins, Autumn leaves, Christmas trees, stars, and Easter eggs are but a few of the shapes we like to make these in. I hope you enjoy them as much as my family does. (Prep time includes dough resting time, and cooking time includes glaze drying time),I cut this in half for a family snack. We all love them. Really great receipt.,I made these (half a recipe) as part of my Christmas baskets for my friends, and they are delicious! The reason I am giving it 4 stars is because I did the recipe exactly as stated (I chilled it for probably about 2 hours), and when I put the first batch into the oven, all the cute knots and “S” shapes that I made all flattened out, so they just looked like round cookies. After that I just rolled them into small bouncy ball-sized balls, and stuck them in the oven. The baking time and temperature were right on (I took them out at 10 minutes). I did like reviewer Mctet and, after making the glaze, just drizzled it over the cookies with the whisk used to stir it with. THEN (I know, I have lots to say….) I sprinkled them with red and green sugar. They did look “arty.” I just called them “Italian Cloud Cookies,” because I labeled everything in the basket, and they weren’t from my mom. Haha. They did stay soft for like 5 days, though, kept in an airtight container. Nice. Anyway, I have a recipe similar to this one (that does keep their shape), so I’ll probably stick to that, but I thought I’d give this a shot. P.S. My husband liked ’em a lot too. 🙂 Thanks for sharing this, and I’m glad we tried it!
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Steps
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1
Done
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For Cookie Dough: Cream Butter & Sugar. |
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2
Done
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Beat in Eggs, Baking Powder, Extracts and 3 Cups of Flour. |
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3
Done
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Add Remaining Flour Until a Stiff Dough Forms. |
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4
Done
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Chill Dough For at Least an Hour to Make It Easier to Work With. |
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5
Done
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at This Point You Can Form the Dough Into Knots (small For Cookies- Larger Knots Yield Egg Biscuits) or Roll Out the Dough and Use Cutters. |
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6
Done
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Bake For 10-12 Minutes at 375. |
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7
Done
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For Glaze: I Put About 2 Cups of Powdered Sugar in a Bowl, Add the Extract (just a Splash) and a Little Milk. |
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8
Done
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Then I Mix and Add More Milk Until It Gets to a Smooth Consistency- I Don't Like It Too Runny. |
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9
Done
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Should Be Like the Consistency of a Thick Alfredo Sauce. |
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10
Done
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Once Cookies Are Cooled, Dip the Tops of Each One Into the Glaze, or Drizzle Glaze Over the Cookies, and Allow to Dry Completely. |
