ITALIAN SPRINKLE COOKIES RECIPE: HOW TO MAKE IT
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
Total Time 40 minutes
Prep Time 25 minutes
Cook Time 15 minutes
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, FatContent 3g fat (1g saturated fat), CholesterolContent 13mg cholesterol, SodiumContent 49mg sodium, CarbohydrateContent 14g carbohydrate (8g sugars, FiberContent 0 fiber), ProteinContent 1g protein.
ITALIAN CHRISTMAS COOKIES RECIPE: HOW TO MAKE IT
A single batch of these ricotta cheese cookies is never enough. I usually make one to give away and two more to keep at home. The ricotta cheese makes the morsels extra moist. —Doris Marshall, Strasburg, Pennsylvania
Provided by Taste of Home
Categories Desserts
Total Time 40 minutes
Prep Time 25 minutes
Cook Time 15 minutes
Yield 7 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a bowl, cream together butter and sugar until light and fluffy, 5-7 minutes. Add the eggs, 1 at a time, beating well after each addition. Beat in ricotta and vanilla. Combine flour, salt and baking soda; gradually add to creamed mixture. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake for 12-15 minutes or until lightly browned. Remove to wire racks to cool. , In a large bowl, cream together butter, confectioners’ sugar, vanilla and enough milk to reach spreading consistency. Frost cooled cookies and immediately decorate with sprinkles. Store in the refrigerator.
Nutrition Facts : Calories 92 calories, FatContent 3g fat (2g saturated fat), CholesterolContent 16mg cholesterol, SodiumContent 74mg sodium, CarbohydrateContent 14g carbohydrate (9g sugars, FiberContent 0 fiber), ProteinContent 1g protein.
More about "italian easter cookies recipe recipes"
ITALIAN SPRINKLE COOKIES RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.5
Total Time 40 minutes
Category Desserts
Cuisine Europe, Italian
Calories 87 calories per serving
- 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.
ITALIAN LEMON COOKIES RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 3.5
Total Time 45 minutes
Category Desserts
Cuisine Europe, Italian
Calories per serving
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and lemon zest. Gradually beat in flour. Refrigerate, covered, 1 hour or until firm enough to shape., Preheat oven to 350°. Shape level tablespoons of dough into 6-in. ropes. Shape each rope into an “S”, then coil each end until it touches the center. Place 2 in. apart on ungreased baking sheets. Whisk egg whites; brush over cookies. Sprinkle with colored sugar., Bake until bottoms are brown, 12-14 minutes. Remove from pans to wire racks to cool.
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