Italiansugarcookies Recipes

ITALIAN CHRISTMAS COOKIES

Steps:

• Heat oven to 350°F. In small bowl, stir flour, baking powder and salt.
• In large bowl, beat granulated sugar, softened butter, ricotta cheese and lemon peel with electric mixer on medium speed about 1 minute or until fluffy; scrape side of bowl. Beat in eggs, one at a time, just until smooth. Stir in vanilla. On low speed, beat flour mixture into sugar mixture until well blended. Cover and refrigerate 30 minutes.
• Using floured fingers, shape dough into 54 (1-inch) balls; place 2 inches apart on ungreased cookie sheets. Bake 9 to 11 minutes or until set but not brown. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
• In small bowl, beat powdered sugar and 3 tablespoons lemon juice with spoon until smooth and spreadable. If frosting is too stiff to spread, add additional lemon juice, 1 teaspoon at a time. Tint with food color. Using knife, spread 1/2 teaspoon frosting on each cooled cookie; immediately top with sprinkles. Let stand about 30 minutes or until frosting is set. Store covered in airtight container at room temperature.

ITALIAN COOKIES I

Steps:

• 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.

TENDER ITALIAN SUGAR COOKIES

Steps:

• Preheat oven to 400°. In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well. , Shape dough into 1-1/2-in. balls. Place 1 in. apart on ungreased baking sheets. Bake 8-10 minutes or until lightly browned. Remove to wire racks to cool., For icing, in a small bowl, combine milk, butter, vanilla and confectioners' sugar until smooth. Tint with food coloring if desired. Dip tops of cookies in icing; allow excess to drip off. Sprinkle with coarse sugar if desired. Place on waxed paper; let stand until set.

ITALIAN COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and extract. Combine flour and baking powder; gradually add to creamed mixture and mix well., Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake at 350° for 9-11 minutes or until bottoms are lightly browned. Remove to wire racks to cool completely., For icing, in a small bowl, combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency. Dip cookies in icing; allow excess to drip off. Place on waxed paper; decorate as desired. Let stand until set.

ITALIAN KNOT COOKIES

Steps:

• In a mixer, add melted butter, sugar, eggs, and vanilla. Mix the flour with the baking powder and salt. Change to dough hooks and add flour mixture. Add the warm water and mix until it forms a smooth dough. Make 11/2 inch balls with dough. Roll balls out to about 4 inch worms. Bring one end over the other, then underneath and through the middle, like a knot. Place on baking sheet, four rows of four. (16 cookies on each sheet). Bake in 350F oven for 13 - 15 minutes. Let cool before icing. To Ice: Mix all ingredients together in a bowl. Add a little water until desired consistency. Dip cookie upside down into icing, then turn over onto waxpaper. Sprinkle with candy sprinkles.

ITALIAN CHRISTMAS SUGAR COOKIES

Steps:

• 1. Combine : butter, sugar, eggs , vanilla then add ricotta and mix well.
• 2. Add the dry ingredients flour, salt, baking soda. Mix well and drop by tablespoons onto a cookie sheet lined with parchment paper, or a greased cookie sheet.
• 3. Bake 350* 10 minutes or so, just barely lt golden on the edges..remove to cooling rack.. Cool completely before putting vanilla frosting on top, then add sprinkles, if you have any left store in fridge...

ITALIAN SUGAR COOKIES

Steps:

• Cream shortening and sugar with electric mixer.
• Add eggs one at a time and beat well.
• Add buttermilk, flavor extracts, baking soda and cream of tarter and blend well.
• Now by hand with a wooden spoon, add flour 1 cup at a time until the mixture is stiff.
• Drop from heaping tablespoons onto a lightly greased cookie sheet 2 to 3 inches apart. If not icing you may press on the nuts or sprinkles now (or you can ice or frost and decorate with sprinkles after baking).
• Bake in a preheated 375F oven, center oven rack, 10 to 13 minutes or until cookie edges are slightly brown and tops look set. DO NOT OVERBAKE. Overbaking cause dry, hard cookies.
• Carefully remove to rack to cool. Frost or decorate as desired.
• Notes: recipe may be halved, cookies freeze well, for best baking use an insulated baking sheet as these tend to burn on the bottom. Store airtight.

ITALIAN CHRISTMAS SUGAR COOKIES

Steps:

• In a food processor, add the cold butter, sugar, salt, and vanilla extract. Mix at low speed for a few seconds until the butter is all chopped up.
• Add the egg, flour, and baking powder and mix again for a minute or two until the dough starts coming together.
• Divide the mix into 2 bowls and in one add the cocoa powder. Knead well with your hands until the dough comes together into a smooth and solid ball. At this point, it shouldn't crumble anymore.
• Cover both doughs in plastic wrap and flatten it into a disk so it will be easier to roll out.
• Chill in the fridge for at least 30 minutes.
• Preheat the oven at 350°F / 180°C.
• Take the dough out of the fridge and place it on a wooden board or table dusted with flour. Roll it out with a rolling pin about 1/4 inch (6mm) thick and cut out the shapes with cookie cutters.
• Transfer the cookies to a lined cookie sheet and bake for 10 minutes.
• Take them out of the oven and transfer them immediately (carefully!) to a cooling rack and let them cool down completely before you decorate them.
• You can melt a couple of tablespoons of dark chocolate for a minute in the microwave and drizzle the melted chocolate on the cookies with a teaspoon.

SOFT ITALIAN SUGAR COOKIES

Steps:

• In a large mixing bowl, cream together shortening and sugar.
• Beat in eggs and vanilla.
• Combine flour, baking powder, and salt together (I use a whisk) and gradually add to the creamed mixture and mix well.
• Shape dough into 1-1/2" balls.
• Place 1 inch apart on ungreased baking sheets.
• Bake at 400 degrees for 8-10 minutes or until lightly browned.
• Remove to wire racks to cool after 2 minutes.
• ****FOR ICING****.
• In a small bowl, combine the milk, butter, vanilla and confectioners' sugar until smooth.
• Tint with food coloring (I prefer the gel) if desired.
• ****DECORATING****.
• Dip the cooled cookies into the icing.
• Sprinkle with colored sugars if desired.
• Place on waxed paper until icing is set.

ITALIAN S COOKIES

Steps:

• Preheat the oven to 350°F/175°C. Position rack to middle.
• Line a large baking sheet with parchment paper.
• In a large mixing bowl, sift together flour, baking powder and salt. Set aside.
• In the bowl of a stand mixer fitted with the whisk attachment, whisk the eggs on medium-high speed until nice and frothy (about 3-4 minutes).
• Slowly add sugar. Continue to whisk until well combined and slightly thickened (about 2 minutes).
• Add the oil, extract, and zest. Combine well.
• Remove bowl from stand.
• Add the sifted dry ingredients and mix with a wooden spoon until well combined, dough will be soft.
• Scoop dough with a medium-sized cookie scoop and drop on a lightly floured surface (approximately 2 tablespoon or 25 grams).
• Roll out each piece in a 4-5 inch strand about ½ inch in diameter.
• Place on a parchment-lined cookie sheet and form into an S shape.
• Brush the tops of cookies with egg yolk mixture.
• OPTIONAL: sprinkle with sugar
• Bake for 15-17 minutes or until bottoms are lightly browned (this is a pale cookie).
• Transfer cookies to a wire rack to cool.