ITALIAN STICK COOKIES RECIPES

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ITALIAN SPRINKLE COOKIES RECIPE: HOW TO MAKE IT



Italian Sprinkle Cookies Recipe: How to Make It image

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

6 large eggs, room temperature
5 cups all-purpose flour
2 cups confectioners' sugar
2 tablespoons plus 1-1/2 teaspoons baking powder
1 cup shortening
3 teaspoons almond extract
1-1/2 teaspoons lemon extract
GLAZE:
3-3/4 cups confectioners' sugar
1/2 cup warm 2% milk
1 teaspoon almond extract
1 teaspoon vanilla extract
Colored sprinkles

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 SANDWICH COOKIES RECIPE | FOOD NETWORK



Italian Sandwich Cookies Recipe | Food Network image

This bakery staple is not authentically from Italy, but rather a variation on the classic spritz cookie invented by immigrants. You'd be hard-pressed to find an Italian cookie tray in America that didn't include these after-dinner favorites.

Provided by Food Network

Categories     dessert

Total Time 1 hours 50 minutes

Cook Time 45 minutes

Yield about 2 dozen cookies

Number Of Ingredients 11

3 sticks (3/4 pound) unsalted butter, at room temperature
1 1/2 cups sugar
1 teaspoon kosher salt
1 teaspoon vanilla extract
2 large eggs
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1 cup raspberry jam
3/4 cup chopped chocolate or chocolate chips
1 teaspoon canola oil or shortening
Rainbow sprinkles, for decorating

Steps:

  • Preheat the oven to 375 degrees F.
  • In a mixer on medium speed, cream together the butter, sugar and salt until very fluffy, about 4 minutes. Add the vanilla and eggs and continue to beat very well for an additional 4 minutes, scraping down the sides at least once. Turn the mixer on low speed and add the flour and baking powder, and mix until just combined. 
  • Put the dough into a pastry bag or cookie press fitted with a star tip. On an ungreased cookie sheet, pipe cookies in 2-inch lines, spaced at least 1 inch apart. Place in the freezer for 5 minutes (this will help them retain their shape when baking). 
  • Bake until golden brown, 15 minutes. Let cool on the cookie sheets 3 minutes, then transfer to wire racks to cool completely. Spread a little more than half a teaspoon of jam on half of the cookies, then top with the remaining cookies to make sandwiches. Place in the freezer for another 5 minutes to help set while you prepare the chocolate.
  • Toss together the chocolate and the oil and place in a microwave-safe mug. Microwave in 30-second increments, stirring occasionally, until completely melted. Put the rainbow sprinkles onto a plate.
  • Working quickly, dip the cookies halfway into the chocolate, then roll in the sprinkles. Place finished cookies on a tray lined with either wax or parchment paper to set completely. Cookies will keep in an airtight container for about 1 week.

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