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Why we love this recipe. Whether you choose to make these cookies with anise or without, they always seem to be a crowd-pleaser. Since this recipe makes a lot of cookies, they also make the perfect treats to bring along to a holiday gathering or family get-together.. I’m British, so naturally, I love the licorice flavor in Italian anisette cookies.


Classic recipes are made to be altered — and my Italian Christmas cookies recipe is no different! Try these delicious shake-ups. Can I Add Lemon Flavor? Italian Christmas cookies lemon added, are a match made in heaven. The cake-like texture of my Italian Christmas cookies recipe pairs beautifully with lemon’s light, tart flavor.


Preheat oven to 325 degrees F. Cream butter in a bowl. Gradually add confectioners sugar and salt. Beat until light and fluffy. Add almonds and vanilla.


1 doz. eggs 1 tbsp. sugar 4 tbsp. oil 1 tsp. baking soda 1/2 tsp. baking powder Lemon extract to taste Sifted flour


Cuccidati is a Sicilian Fig Christmas cookie. My recipe is my Nonnie’s recipe with a couple of twists. The filling is a thick paste of ground figs, dates, raisins soaked in Marsala wine, and almonds mixed with honey, cinnamon, and the secret ingredient – a jar of ginger preserves.


Light Traditional Italian Breakfast Cookies are a fast and easy way to have your cookie and eat it at Breakfast. Crunchy on the outside and soft inside. These Breakfast Cookies are perfect anytime. Italian Breakfast Cookies When my husband and I first got married, I could not watch my husband eat breakfast. I would place theContinue Reading


Italian Ricotta Cookies are soft, moist, cake-like cookies with a sweet and simple glaze. These are so good you can never stop at just one! They’re holiday classic and such a fun recipe to try if you’ve never made them. The dough can be made two days in advance so it’s a great make ahead recipe.


Remove cookies from cookie sheet and allow to cool completely on wire racks. For frosting, combine confectioners' sugar, water and lemon extract and mix until smooth. Frost the tops of each cookie with a metal spatula. Allow cookies to dry before stacking. Store in an airtight container.


Consistent to most of Italian cuisine, sfogliatella has at least two variations in the Campania region, and another one outside Italy. The two kinds of sfogliatelle in Campania are sfogliatella riccia and sfogliatella frolla while the one outside Italy is called aragosta or lobster tail. The lobster tail is most popular in the United States.


Wedding Tray Cookies One of the traditions for an Italian wedding is to have a sweet tray and dessert table at the reception. These soft Italian cookies are the most popular found on that try and just one of the many assortments of cookies that are on that Italian wedding cookie tray.