Italian Cookies I

    (137)
    50 mins

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


    131 people made this

    Ingredients
    Serves: 18 

    • 1/2 cup (110g) butter, softened
    • 1/2 cup (110g) caster sugar
    • 3 eggs
    • 2 teaspoons vanilla extract
    • 3 cups (375g) plain flour
    • 3 teaspoons baking powder

    Directions
    Prep:30min  ›  Cook:20min  ›  Ready in:50min 

    1. Preheat oven to 175 degrees C (350 degrees F). Grease cookie tins.
    2. 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 5cm apart on the prepared cookie tins.
    3. Bake for 8 to 10 minutes in the preheated oven, until firm and golden at the edges.

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    Reviews and ratings
    Global ratings:
    (137)

    Reviews in English (117)

    by
    324

    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  -  25 Mar 2005  (Review from Allrecipes US | Canada)

    by
    226

    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!  -  29 Aug 2005  (Review from Allrecipes US | Canada)

    by
    119

    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.  -  28 Feb 2005  (Review from Allrecipes US | Canada)

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