Traditional Italian Cookies

 

Growing up in an Italian family, these cookies are not only for Easter, but for any celebration!  A baby shower, funeral, Christmas, birthday - you name it and these cookies show up!  So it's no wonder that as Easter rolls around, my whole family is begging for some.

Four Generations of My Italian Family

I think the beauty of these cookies was that they are good dunkers.  As kids, we dunked them in milk while our parents and grandparents dunked them in their coffee.  But as I have been searching for a better recipe than my mom's or aunts, I found one with less baking powder and less flour.  It makes the cookie light and yummy.  Don't forget the anise flavoring or if you don't mind alcohol, use real Anisette.  

• 5-6 cups flour
• 2 tablespoons baking powder
• 1/4 teaspoon salt
• 2 sticks butter
• 1 cup sugar
• 6 eggs
• 2 teaspoons vanilla
• 2 teaspoons anise

Directions
In a bowl, mix flour, baking powder and salt. Set aside. In the bowl of your mixer, cream butter and sugar, add eggs one at a time and beat after each.
Add vanilla and anise flavorings. Chill in fridge at least one hour.  Roll dough into 4-inch rope and form a circle and put on cookie sheet.  
Bake in preheated oven at 350 degrees for about 11 minutes.

Ice with confectioners sugar and milk mixed together.  I add a little meringue powder to make it harden faster.  Add those little sprinkle decorations that are pictured.  That's more traditional - anything else just doesn't seem right.