Italian Cookies

It’s been over 40 years since a sweet little Italian lady, Rosa Marie, shared this recipe with me. She used to bake these for all of her families weddings’ As you can see from the massive amount of flour, it makes hundreds of cookies, so I usually cut the recipe in 1/4th. When I make these for baby showers, I frost half of the cookies in pink icing and half in blue.

Italian Cookies

Recipe by Diane BeckerCourse: Cookies and Bars, Desserts
Servingsservings

Ingredients

  • 5 pounds flour

  • 2 lbs sugar

  • 8 heaping teaspoons baking powder

  • 1 lb margarine or butter, melted and cooled

  • 20 eggs, beaten with a fork

  • 5 teaspoons vanilla

  • 2 Tablespoons almond extract

Directions

  • Preheat oven to 400 degrees.
  • Put flour, sugar and baking powder into a large bowl and mix well.
  • Mix butter, eggs, vanilla and almond extract together.
  • Make a “well” in the flour mixture.
  • Pour the butter, egg and extract mixture into the well. Mix well with your hands (flour your fingers often as the dough gets quite sticky).
  • Oil a bread board (with a scant amount of vegetable oil) and knead the dough on the board until it all sticks together.
  • Break off bits of dough into 1” balls and flatten slightly, or form into an “S” shape. Place on a cookie sheet
  • lined with parchment paper, about 1” apart.
  • Bake for 9 minutes or until slightly brown (JUST slightly).
  • Remove from oven and transfer to a wire rack to cool.
  • 10. When cooled, frost with a glaze made of powdered sugar, milk and almond extract. Food coloring may be added to the glaze.

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