These Italian Cookies are pure deliciousness. These are easy cookies to make. They are the perfect cookies to add to your holiday cookie exchange or cookie platter.
These Italian Cookies are pure nostalgia for me and this is NOT my own recipe, it’s been around for generations. It’s a share from my cookie platter to yours. When my boys were young and I only had two children, I used to make double and triple batches of ten different kinds of cookies. I also used to make five different flavors of fudge. We had tubs dedicated to holding cookies (lol).
I would make cookie platters for everyone; teachers, bus drivers, friends, family and of course we kept some for our own celebration.
It was a two week, non stop baking fest in my little kitchen in our first home. After I had our third child, the cookie giving got scaled back; way back. I could no longer spend two weeks baking; my energy was zapped for the big cookie fest.
This year will have been the most I’ve done in years. I made a single batch of five different kinds of cookies; still a long way from my past.
Here is a cookie favorite for you to mix, shape, bake and dip.
- 1/2 cup butter, room temperature
- 1/2 cup granulated sugar
- 3 eggs
- 1 1/2 teaspoons vanilla extract
- 1 1/4 teaspoons almond extract
- 3 cups all purpose flour
- 1 tablespoon baking powder
- Colored sprinkles (the tiny ones)
- 2 cups confectioner's sugar
- 3 tablespoons milk
Preheat the oven to 350 degrees.
Using an electric mixer, mix the butter, granulated sugar, eggs, 1 teaspoon of vanilla extract and one teaspoon of almond extract together.
Add in the baking powder and continue to mix. Then slowly add in the flour continuing to mix until all of the ingredients have come together.
Line a baking sheet with parchment paper.
Take a little bit of dough and form it into a cookie ball and place it on the cookie sheet; approximately 2 - 3 inches in diameter. Continue the process until you have used all of the dough.
Bake the cookies for 10 minutes.
Let the cookies cool for 10 minutes before removing them from the pan and placing them on a cooling rack.
Once the cookies are completely cooled, stir the confectioner's sugar, 1/2 teaspoon of vanilla, 1/4 teaspoon of almond extract and the milk together to make a glaze. Dip each cookie into the glaze covering almost all of the cookie just leaving the bottom uncovered and add sprinkles immediately. The glaze will set quickly.
Let the glaze firm before serving.
The Bread Trick! Keep these cookies soft by adding a piece of bread into your airtight storage container. My mom taught me this trick and it really does work. It prevents the cookies from going stale = brilliantly simple. I wonder who came up with this idea? It’s been passed down through the generations so it’s an oldie, but a goodie.
More Cookie Recipes? Now this is my cookie recipe :). It’s a Reese’s Stuffed Chocolate Cookie! These are YUMMY. I think they became a new family favorite. The soft chocolate cookie wrapped and baked around a miniature Reese’s candy with melted Reese’s peanut butter chips on top are just the perfect combination if you like peanut butter and chocolate.