Italian Anisette Cookies - How to make Anisette Cookies
An easy and quick recipe for Italian Anisette Cookies! Some people refer to them as Italian Wedding Cookies as well.
INGREDIENTS:
1/2 Cup of softened butter
1/2 Cup of Granulated Sugar
2 Teaspoons of Anise Extract
3 Eggs
2 and 1/2 Cups of Flour
1 Tablespoon of Baking Powder
3 Tablespoons of Milk
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Icing:
2 Cups of Powdered Sugar
3 Tablespoons of Milk
1/8 to 1/2 Teaspoon of Anise Extract
Chocolate Meatball Cookies
how to cook Italian Meatball Cookies
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2820 Sicilian Chocolate Spice Cookies
Sicilian Chocolate Spice Cookies
Rame di Napoli
Makes about 28 large cookies
1 cup plain tea biscuit cookies, ground into coarse crumbs
1 to 1-1/4 cups milk
4 cups unbleached all-purpose flour
1- cup sugar
2 eggs
7-tablespoons butter, melted
1- tablespoon honey
1- tablespoon orange marmalade
7/8-cup unsweetened cocoa
1- teaspoon ground cloves
1-tablespoon ground cinnamon
1-tablespoon vanilla extract
1-teaspoon baking powder
Chocolate glaze:
1-cup dark chocolate
4-tablespoons butter
1-1/2 cups coarsely crushed pistachio nuts
Put the cookie crumbs in a medium bowl, just barely covering them with milk. Allow them to sit and soak until the crumbs have absorbed the milk, then stir well until the mixture reaches a creamy consistency.
In a separate large bowl, mix together the rest of the ingredients. Add the milk-soaked crumbs to the mixture and combine well. At this point add more milk to the batter, a little at a time, and using a wooden spoon stir it until the mixture reaches the consistency of a thick paste, like that of pastry cream. The amount of milk added will depend on the type of cookie crumbs used, but should be approximately 1-1/2 to 2-cups. Look for a somewhat loose and creamy consistency that still holds its shape on a spoon and is not runny or liquid. Let the batter rest for one hour.
Preheat the oven to 325F.
Line several baking sheets with parchment paper. Use a ¼-cup measure or scoop and form the batter into rounds spacing them 1-inch apart on the baking sheets.
Bake for approximately 10 to 15 minutes or until the tops of the cookies appear dry. Remove them from the oven and cool completely on a cooling rack. Begin making the glaze only when the cookies have cooled and are ready to frost.
To make the glaze: melt the chocolate and butter together using a double boiler on low heat, stirring constantly. Once the chocolate has completely melted and the consistency is a thin liquid, remove it from the heat and pour it into a bowl. Dip the top of each cookie into the glaze, coating the surface evenly, and place them on cooling racks to dry. Sprinkle the tops of each cookie with some of the pistachio nuts while the glaze is still warm and cool completely.
Italian Lemon Drop Cookies
Italian Lemon Drop Cookies are a delicious dessert that’s easy to make and SO yummy! With a big burst of citrus flavor, I bet you can’t eat just one!
ITALIAN LEMON DROP COOKIES
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 24 cookies
INGREDIENTS
Cookie
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup sugar
1/4 cup unsalted butter, at room temperature
1 egg
1/4 teaspoon vanilla
2 tablespoons lemon juice, (1 to 2 lemons)
1 tablespoon lemon zest, (1 lemon)
1/3 cup milk
Glaze
1 1/2 cups powdered sugar
2 tablespoons unsalted butter, at room temperature
1 1/2 tablespoons milk
1 tablespoon lemon juice, (1/2 lemon)
1/2 tablespoon lemon zest, (1/2 lemon)
INSTRUCTIONS
Cookies
Heat oven to 375 degrees F.
Combine flour, baking powder, and salt in a medium mixing bowl. Set aside.
In a large mixing bowl, beat together the butter and sugar for 1 minute or until pale and fluffy.
Add the egg and vanilla to the butter mixture. Beat until combined and smooth, scraping the sides of the bowl as needed. Add the lemon juice and lemon zest and mix to combine.
Add half of the flour mixture to the butter mixture and mix until just incorporated. Add the milk and mix to combine. Add the remaining flour mixture and mix until completely incorporated. The dough should be the consistency of a very thick, sticky cake batter.
Use a small cookie scoop (about 1 tablespoon) to portion the cookie dough onto parchment paper or silicone mat lined cookie sheets.
Bake for 11-13 minute, or until the bottom edges are golden brown.
Carefully remove from the oven. Transfer the cookies to a wire rack to cool completely.
Glaze
In a medium mixing bowl, beat together the powdered sugar, butter, milk, lemon juice, and lemon zest until smooth.
Place the wire racks (with the cookies one them) over some foil or over a baking sheet.
Use a spoon to top each cookie with a heaping teaspoon of frosting. Use the back of your spoon to spread the glaze all over the cookie. Return the cookie to the wire rack and let the frosting finish coating the cookies. Let set until the glaze firms up a little, about 15-20 minutes. (The glaze will not set up completely, but will stop dripping down the cookie.)
Serve immediately or store in an airtight container until ready to serve.
NOTES
If you glaze looks too thin, you can add more powdered sugar a tablespoon or two at a time. If it looks too thick, add milk a teaspoon or two at a time until your desired consistency is reached. This is a glaze, not a frosting, it should be on the runny side.
You can add more lemon juice and zest to the glaze if you prefer a stronger lemon flavor.
If you like, you can drizzle or spoon the glaze over the cookies while they're sitting on a wire rack. I usually dip the tops and put them back on the baking sheet to set up.
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Mr. Food: Chocolate Meatball Cookies
Chocolate Meatball Cookies Don't forget to subscribe to this channel (KOAM NEWS NOW) and turn on notifications! That way you'll know when we have breaking news or severe weather updates.
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