Italian Cookies
Looking for a delicious and easy cookie recipe? Try these Italian Cookies! They're perfect for any occasion and can be made with ingredients you probably already have on hand.
Looking for a delicious and easy cookie recipe? Try these Italian Cookies! They're perfect for any occasion and can be made with ingredients you probably already have on hand.
- Carbohydrate 20.8878339104269 g
- Cholesterol 14.9180555659113 mg
- Fat 5.61624389322686 g
- Fiber 0.56250001065084 g
- Protein 3.24061333508996 g
- Saturated Fat 3.45764000262767 g
- Serving Size 1 1 Serving (65g)
- Sodium 336.674500338838 mg
- Sugar 20.325333899776 g
- Trans Fat 0.44017661148629 g
- Calories 148 calories
Step-by-step
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream together the butter and sugar until smooth. Mix in the egg and vanilla. Combine the flour and baking powder; stir into the creamed mixture until blended. Divide dough into walnut sized portions. Roll each piece into a rope and then shape into a loop. Place cookies 2 inches apart on the prepared cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven, until firm and golden at the edges.
Swapping granulated white sugar for light brown sugar alters the moisture levels in this dough, yielding a softer texture that holds up better during storage. When butter is completely softened to 65 degrees Fahrenheit, it incorporates evenly with the sugar during creaming to trap tiny air pockets necessary for rising. Divide the stiff dough into uniform portions weighing roughly one ounce each to ensure even heat penetration across the baking sheet.
Reviving Stale Batches
Day-old Italian cookies lose their initial crispness and tend to dry out quickly on the counter. Placing a slice of plain white bread inside an airtight storage container restores moisture overnight through ambient humidity transfer. Alternatively, stale pieces crumble easily into a base for fruit crisps or pie crusts.
- Bake precisely between 350 degrees F and 375 degrees F to achieve golden edges without burning the bottoms.
- Store baked goods in rigid containers for up to five days at room temperature.
- Discard batches immediately if mold or off-odors develop from excess moisture during storage.
