This cookie recipe has been handed down to me from my grandmother. It has been in the family for at least four generations.

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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

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  • 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.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

156.3 calories; 3.3 g protein; 21.8 g carbohydrates; 44.6 mg cholesterol; 129.7 mg sodium. Full Nutrition

Reviews (125)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/25/2005
This is exactly the recipe that has been in my family for over 100 years. There is one difference that could make this one the VERY BEST.....ADD ANICE instead of Vanilla.. Then you will Not think they are bland. Use a drop in the powdered sugar for the frosting as well. NOW they are the best..lol Read More
(341)

Most helpful critical review

Rating: 3 stars
09/13/2010
Everyone calls these Italian cookies but from our part of Italy you don't roll them into balls. That's the lazy way of making them. You roll them into thin ropes ( about 6 inches long) and swirl then into a spiral then bake them. The flavor will definitely be alot different. Read More
(61)
145 Ratings
  • 5 star values: 94
  • 4 star values: 27
  • 3 star values: 8
  • 2 star values: 10
  • 1 star values: 6
Rating: 5 stars
03/25/2005
This is exactly the recipe that has been in my family for over 100 years. There is one difference that could make this one the VERY BEST.....ADD ANICE instead of Vanilla.. Then you will Not think they are bland. Use a drop in the powdered sugar for the frosting as well. NOW they are the best..lol Read More
(341)
Rating: 5 stars
03/25/2005
This is exactly the recipe that has been in my family for over 100 years. There is one difference that could make this one the VERY BEST.....ADD ANICE instead of Vanilla.. Then you will Not think they are bland. Use a drop in the powdered sugar for the frosting as well. NOW they are the best..lol Read More
(341)
Rating: 5 stars
08/29/2005
Great, simple recipe. Sometimes we use lemon flavoring, sometimes anise. Our customers love these, and get upset with us if we run out of them. We make up a runny confection sugar glaze in a large bowl with 10x sugar, milk and flavoring. We dump a bunch of the cookies in, place them briefly on racks to drain most of the excess glaze, and then place them on wax paper sheets to dry. After a couple hours, we turn them over to let the bottom dry. Greeeaaattt cookies! Read More
(231)
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Rating: 5 stars
02/28/2005
tHESE COOKIES ARE JUST SUPERB!!! THEY WERE EASY TO MAKE AND I JUST DROPPED THEM WITH A MELON BALLER ON THE GREASED COOKIE SHEET. THEY ARE LIGHT AND NOT TOO SWEET. GREAT WITH COFFEE OR STRONG TEA. JUST THE BEST ITALIAN RECIPE I HAVE EVER MADE. THANK YOU FOR SHARING THIS WITH THE WORLD. WE LOVE YOU. Read More
(119)
Rating: 5 stars
01/07/2008
My grandma mother and aunt (all now deceased) used to make cookies like these all the time but I never made them. I just made a batch of these for a party and they were a BIG hit.. and my sister thought they even tasted better and lighter than my mom's! (a VERY big compliment!). I used anise flavoring and a little vanilla since that's the taste I remember growing up on. And after rolling dough with my hands into a rope about 6" long I put one end over the other (like a ribbon). 10 min on parchment paper worked perfectly each time. (just a light golden brown on bottom and cookie top is very white-- which is deceiving. Glad I wasn't tempted to continue baking them!) After cooling I mixed conf. sugar milk and anise extract (a little lemon extract too) and put a light glaze on 'em using my fingers..then colored sprinkles. They looked great and tasted even better.. THANKS SOOOO much for this recipe that I intend to use for many years to come! Read More
(77)
Rating: 5 stars
12/24/2003
I have asked around for years for this recipe! An Italian neighbor used to give these to me as a child. I glazed them with confectioner's sugar and milk then added sprinkles. Wonderful! Read More
(77)
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Rating: 3 stars
09/13/2010
Everyone calls these Italian cookies but from our part of Italy you don't roll them into balls. That's the lazy way of making them. You roll them into thin ropes ( about 6 inches long) and swirl then into a spiral then bake them. The flavor will definitely be alot different. Read More
(61)
Rating: 5 stars
09/03/2007
The best cookies I have ever made my whole family loved them. I just added some cream after they had been baked (milk and sugar mixed together untill creamy) and sprinkles to make it an official italian cookie. Made my mouth water. Read More
(58)
Rating: 5 stars
12/19/2004
Tastes just like my grandmothers! We called them tra-la-la's. Just e-mailed the recipe to my sisters. I used parchment paper and mine took more like 9-10 minutes. Thankyou - Thankyou! Read More
(38)
Rating: 5 stars
02/15/2011
These were AMAZING! I made them for my italian grandma and she loved them. I used anise extract instead and they tasted just like I remember. I dipped the cookies in a confectioner's sugar glaze and added sprinkles on top too and they were a hit! Read More
(36)