My grandma’s own recipe for the traditional Italian cookie!
What’s better than a passed down recipe? And a cookie one at that?
These cookies, along with my paternal grandma’s iconic eggplant parmesan are some of my
favorite dishes she makes. When I say iconic, I really mean that whenever my grandma brings
her eggplant parmesan to a get-together like Christmas, Thanksgiving, or Easter, you can
guarantee it will be devoured in a matter of minutes – and I promise that’s no exaggeration.
These cookies are really no different. They are made with the perfect balance of anise (or you
can substitute almond) extract and have the absolute best soft texture that I have ever tasted in
a cookie. Does this not look like a little frosted cloud?!
If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.
Grandma's Italian Anise Icing Cookies.
Cookies
- 3 large eggs
- 1 stick (1/2 cup) unsalted butter, softened
- 3/4 cup white, granulated sugar
- 1 teaspoon anise or almond extract
- 2-1/4 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- non-pareil sprinkles ((for decorating))
Anise Icing
- 1-1/2 cups confectioner’s sugar
- 6 tablespoons milk ((any type))
- 1 teaspoons anise or almond extract
- In a large bowl, whisk together eggs, butter, sugar, and anise or almond extract. Add in flour, baking powder, and salt, and mix until dough comes together. Spoon about 1 tablespoon of dough for each cookie onto a parchment paper-lined baking sheet, and refrigerate for 1 hour.
- Preheat oven to 350 degrees F. Bake cookies for 7-8 minutes or until they are soft and spring back to the touch. Allow them to cool completely while you make the icing.
- To make the anise royal icing, combine all ingredients in a small bowl. Add more milk, if needed, so icing is runny. Spoon about 1/2 tablespoon of icing on each cookie, and top with sprinkles. Devour!
