Iced Italian Cookies Recipes

ITALIAN COOKIES WITH ICING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
• Sift flour and baking powder together into a bowl.
• Beat butter and sugar together in a large bowl with an electric mixer until creamy. Add eggs, 1 at a time, beating well after each addition. Mix in almond extract. Add flour mixture, 1 cup at a time; mix on low speed until incorporated. Roll batter into teaspoon-sized balls and place on the prepared baking sheets.
• Bake in batches in the preheated oven until edges are golden, 8 to 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
• While cookies are baking, beat confectioners' sugar, milk, and almond extract for icing in a bowl until smooth.
• Set cooled cookies close together on a cookie sheet. Frost with icing and sprinkle with nonpareils.

ICED ITALIAN KNOT COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix flour, baking powder, and salt together in a bowl.
• Combine butter, sugar, eggs, and vanilla in the bowl of a stand mixer fitted with the paddle attachment; beat until smooth and creamy. Change to the dough hook and gradually mix in flour mixture. Add warm water and mix until a smooth dough forms.
• Roll dough into 1 1/2-inch balls. Roll each ball out to a 4-inch long worm. Bring one end over the other, then underneath and through the middle, like a knot. Place 16 cookies on a baking sheet, four rows of four.
• Bake in the preheated oven until edges are golden, 13 to 15 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
• Repeat to bake remaining 2 batches of cookies.
• Meanwhile, mix powdered sugar, anise extract, and salt together in a bowl. Mix in water, a little at a time, until desired consistency.
• Dip cooled cookies upside down into the icing, then turn over onto waxed paper. Sprinkle with candy sprinkles.

ITALIAN ALMOND-ICED COOKIES

Steps:

• Preheat the oven to 350 degrees. Butter 2 baking pans. In a bowl, mix the flour, baking powder and salt together. In a mixer fitted with a paddle attachment (or using a hand mixer), mix the eggs and sugar until pale yellow and fluffy. With the mixer running, drizzle in the oil, vanilla, almond extract and mix. Add the dry ingredients and mix just until combined. Turn the dough out onto a lightly floured work surface. Using your hands, form into logs 1-inch in diameter. Working in batches if necessary, cut into 3/4-inch-thick slices and arrange the cookies on the sheet pans. Bake until light golden brown, 12 to 15 minutes. Let cool on wire racks.
• Icing: In a medium bowl, whisk the milk, egg white, confectioners' sugar and almond extract until smooth. Divide the icing into one large and two smaller batches. Leave the large batch of icing white; color the other 2 to your liking.
• When the cookies are cool, dip the tops into the white icing. Use a fork or a squeeze bottle to drizzle the cookies with the other colors. Let set in a cool place 1 hour.

ICED ITALIAN COOKIES

Steps:

• Cream butter and sugar until soft and creamy.
• Add eggs and vanilla, mixing well.
• Combine flour and baking powder, then blend into the butter mixture.
• Break off small, walnut sized pieces of dough and shape into bows, braids, knots,"s" shapes, or any shape you desire.
• Bake in a preheated oven at 375 F until lightly browned, about 15-20 minutes.
• Cool on wire racks,then ice as desired.
• Icing: Blend sugar and your choice of flavoring, adding milk slowly to form a soft, smooth icing (some ice the cookies while they are still warm, others wait until they are cooled).
• Sprinkle with colored sugar or confettini (tiny multi-colored sprinkles) before icing sets.