soft and crumbly cookies
Here’s another recipe that I have been wanting to make forever – Italian wedding cookies! Honestly, I don’t know what the real name is for these cookies since I don’t think they originate from my mom’s region in Italy.Regardless, I finally made a batch, and these cookies are soooo good. Definitely a keeper! They are soft, almost like a cross between a cake cookie and a traditional crispy cookie.
Growing up, it seemed that everyone’s mom or grandmother made a version of these cookies. They go by a number of different names. Italian wedding cookies, Italian christmas cookies, or Anise cookies (…but mine are almond flavored.) Sometimes, when the baker would add too much flour, these cookies would taste quiet dry – but those were good for dunking in coffee!
As a kid, I did not like anise-flavoring. My mom would make pizzelles the traditional way with anise as the flavoring and I’d always beg her to make them vanilla or lemon flavored instead. She eventually came around:) But this is a very versatile recipe as far as flavorings go – feel free to substitute the almond or anise with vanilla, lemon, orange, or whatever flavoring appeals to you.
Decorating these cookies
The traditional way to decorate these is to top them with a simple drizzle of frosting and then add the rainbow non-pareils, which are usually widely available at the grocery store (at least they are around here).
how to keep these cookies in the ball-like shape during baking
When making this cookie, it’s important to refrigerate them for at least an hour in order for the cookie to bake in its characteristic tall shape. If you don’t refrigerate, they will come out flatter, more like a traditional drop cookie. Still good, but I love how they bake up if you refrigerate the dough.
- 2¼ cups flour (all purpose)
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 3 large eggs
- ½ sugar
- ½ cup unsalted butter, softened (DO NOT MELT THE BUTTER) (8 tablespoons)
- 1.5 teaspoons almond extract (or anise [licorice flavor])
- 2 cups powdered sugar
- 2 to 3 tablespoons milk
- 1 teaspoon almond extract (or anise extract)
- Mix the baking powder, salt, and flour in a small bowl and set aside
- Using a electric mixer, combine the eggs, sugar, butter, and extract on medium speed for about 2 minutes until light and fluffy
- Add the flour/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 refrigerator for at least an hour
- When ready to bake, preheat oven to 350F, and then bake for 10 to 12 minutes.