Italian Cookies From Angele
This is an all time Italian family favorite recipe that I have made every year for more than 35 years now. My family and friends just cant get enough
This is an all time Italian family favorite recipe that I have made every year for more than 35 years now. My family and friends just cant get enough
- Carbohydrate 30.6488401851852 g
- Cholesterol 10.1798783148148 mg
- Fat 1.72997203703704 g
- Fiber 0.411511118224374 g
- Protein 1.66159212962963 g
- Saturated Fat 0.406301548930556 g
- Serving Size 1 1 Serving (38g)
- Sodium 44.812125 mg
- Sugar 30.2373290669608 g
- Trans Fat 0.122594513473148 g
- Calories 143 calories
Step-by-step
- BEAT EGGS, ADD SUGAR, MELTED SHORTENING, OIL AND ANISE.
- ADD BAKING POWDER, SALT AND FLOUR LAST (8-9 CUPS) KNEAD LIGHTLY.
- ROLL AND SHAPE DOUGH INTO BALLS OR WHAT EVER SHAPES YOU LIKE.
- BAKE AT 350 FOR 10-12 MINUTES UNTIL LIGHTLY BROWNED.
- ICING - 3 - 4 LBS OF CONFECTIONS SUGAR, 1/2 TO 3/4 CUPS MILK AND ANISE TO FLAVOR.
- I MAKE THIS LIKE A THICK ICING AND DIP MY COOKIES.
- IF THE ICING GETS TO THICK I PUT IT IN THE MICROWAVE FOR A FEW SECONDS AND IT THINS IT OUT TO GLAZE MORE COOKIES.
Anise-flavored Italian holiday cookies emerge from the oven pale gold at the edges with a sharp, licorice-like aroma that fills the kitchen. Traditional southern Italian wedding and holiday biscuits rely heavily on extract potency, which dictates whether the finished pastry tastes aromatic or medicinal. Skeptics often struggle with large-scale baking proportions, but systematic scaling keeps the density uniform across a yield exceeding one hundred pieces.
- Knead the flour mixture only until cohesive; overworking develops the gluten and yields a tough, bread-like interior instead of a tender crumb.
- Bake these pastries at 350 degrees Fahrenheit for precisely 10 to 12 minutes, watching for the bottoms to turn pale golden while the tops remain matte white.
- Maintain the confectioners' sugar icing at a thick, coating consistency by warming it briefly in a microwave for five to ten seconds if the sugar begins to crystallize and thicken on the counter.
- Store the cooled, glazed cookies in an airtight container lined with parchment paper at room temperature for up to five days to preserve the moisture balance between the crumb and the sugar shell.
Precise temperature control prevents the glaze from turning translucent and dissolving into the crumb. Proper storage keeps the crust crisp while the interior retains its soft structure.
