italian wedding cookies (almond or anise flavored)
Makes 30 cookies
Servings: 30 cookies
Calories: 236kcal
Ingredients
For the cookie dough:
- 2 1/4 cups flour (all purpose)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup sugar
- 1/2 cup unsalted butter , softened (DO NOT MELT THE BUTTER) (8 tablespoons)
- 1.5 teaspoons almond extract (or anise [licorice flavor])
To make the frosting:
- 2 cups powdered sugar
- 2 to 3 tablespoons milk
- 1 teaspoon almond extract (or anise extract)
To decorate
- 4 tbsp non-pareils or sprinkles
Instructions
To make the cookie dough
- 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.
To Frost
- Mix the ingredients for the frosting, adding the milk one tablespoon at a time
- I prefer to use a teaspoon and pour a bit of frosting over the cooled cookies but some like to dunk their cookies in the frosting to frost
- Make sure that the cookies are completely cooled before frosting otherwise, the frosting will just drip off
- Add sprinkles/non-pareils while the frosting is still wet or they won't stick. I usually frost a few at a time and then decorate so the frosting doesn't dry before I have a chance to decorate
Nutrition
Calories: 236kcal | Carbohydrates: 39g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 49mg | Sodium: 53mg | Potassium: 86mg | Sugar: 24g | Vitamin A: 235IU | Calcium: 33mg | Iron: 1.1mg