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Italian Cookies with Icing

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"These Italian sugar cookies feature almond extract in both the cookies and the icing, but you can switch it up and use either vanilla or anise extract, if preferred."
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Ingredients

1 h 15 m servings 108
Original recipe yields 60 servings (60 cookies)

Directions

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  1. Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
  2. Sift flour and baking powder together into a bowl.
  3. Beat butter and sugar together in a large bowl with an electric mixer until creamy. Add eggs, 1 at a time, beating well after each addition. Mix in almond extract. Add flour mixture, 1 cup at a time; mix on low speed until incorporated. Roll batter into teaspoon-sized balls and place on the prepared baking sheets.
  4. Bake in batches in the preheated oven until edges are golden, 8 to 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
  5. While cookies are baking, beat confectioners' sugar, milk, and almond extract for icing in a bowl until smooth.
  6. Set cooled cookies close together on a cookie sheet. Frost with icing and sprinkle with nonpareils.

Footnotes

  • Cook's Notes:
  • If you use vanilla or anise extract in the cookies instead of almond, be sure to match it in the icing.
  • You can also dip the cookies in the icing, or put the icing in a zip-top bag, snip the corner, and drizzle it, which is easier and takes less time.

Nutrition Facts


Per Serving: 108 calories; 3.7 16.6 2 27 57 Full nutrition

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