Italian Wedding Cookies
Ingredients:
Cookie:
- 2 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 3 large eggs
- ½ cup sugar
- ½ softened unsalted butter (not melted)
- 1 ½ teaspoon anise extract (this has a licorice flavor and is more true to the family recipe, but if you don’t like licorice, almond extract is a good substitute. I love the anise flavor personally)
Frosting:
- 2 cups powdered sugar
- 2-3 tablespoons milk
- 1 teaspoon anise extract (or almond)
- Food coloring for decoration if you so choose
Instructions:
Making the cookie dough
- Mix the baking powder, salt, and flour in a small bowl and set aside.
- Using an electric mixer, combine the sugar and butter on medium speed for around 2 minutes until light and fluffy.
- Add the eggs one at a time, until combined and then add the extract and mix until combined.
- Add the flour and baking powder and combine slowly just until mixed.
- Using a tablespoon, roll the dough into balls and place onto a parchment-lined baking sheet, about 1 inch apart.
- Chill in the fridge for at least an hour.
- When it’s time to bake, preheat the oven to 350F and bake for 10-12 minutes.
For the frosting
- Mix the ingredients for the frosting. You should add the milk one tablespoon at a time for the right consistency.
- There are a couple of ways to frost: you could pour the frosting over the cookies with a spoon until they are covered or dunk them. I’ve found that pouring is usually easier.
- Make sure the cookies are completely cooled before frosting so it does not drip off.
Tips:
- If the dough is sticky, wetting your hands with a bit of water or spraying them with cooking spray can make rolling easier
- A cookie scoop, if you have one will also make rolling the dough easier
- The icing reminds me more of a glaze than an icing, so that is the right consistency
- You can add sprinkles or nonpareils if you want to decorate them even more, but I think they’re better with just icing
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