Italian Cookies Recipe
Our version of traditional Italian cookies is flavored with almond extract and covered in a simple sweet almond glaze.
Servings: 30 cookies
Ingredients
- 2 eggs
- 6 tablespoons vegetable oil
- ½ cup sugar
- 1 teaspoon almond extract, vanilla extract or ½ teaspoon anise extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 pinch salt
Glaze
- 2 cups powdered sugar
- 1 teaspoon almond extract, or vanilla extract
- 1 pinch salt
- 3-4 tablespoons cream or milk, warmed
Instructions
- Whisk eggs, oil, sugar, and extract in a mixing bowl. Stir in flour, baking powder, and salt.
- Roll dough by tablespoonfuls into balls. Chill balls of dough for at least an hour, or freeze for 15-20 minutes. Place cold dough balls on cookie sheets lined with parchment paper.
- Bake at 350°F for about 9 minutes, just until the tops are set. The cookies should stay pale on top, with only the bottoms lightly browned. Let them cool completely on a wire rack before glazing.
Glaze
- Combine powdered sugar, almond extract, salt, and 3-4 tablespoons heavy cream in a small bowl. Mix until smooth, adding warm cream as needed until the glaze is thin enough to dip but thick enough to lightly coat the tops.
- Dip the tops in glaze and immediately add sprinkles before the glaze begins to set.
Video
Notes
"S" shape. Roll the dough into ropes ½-inch thick and 5-6 inches in length, then form it into a squat “S” shape or tie it into a knot.
Elevation. You may need to add a few minutes to the baking time at higher elevations. Bake until tops are matte and bottoms are lightly browned.
Store the dough by wrapping it in plastic and refrigerating it for up to 4 days or freeze it. See How to Freeze Cookie Dough for tips.
Store the cookies in an airtight container at room temperature for up to a week. Baked cookies can be frozen for 2-3 months, wait to add glaze right before serving.
Nutrition
Calories: 106kcal | Carbohydrates: 17g | Protein: 1g | Fat: 3g | Cholesterol: 11mg | Sodium: 8mg | Potassium: 48mg | Sugar: 11g | Vitamin A: 20IU | Calcium: 20mg | Iron: 0.5mg