How To make Italian Cookies
1 c Butter
3 tb Confectioners sugar
1 ts Almond extract
2 c Flour
1 c Slivered almonds
Cream butter, sugar and extract. Add flour and almonds. Shape into balls and bake at 350 for 20 minutes. Roll in confectioners sugar. -----
How To make Italian Cookies's Videos
Queen cookies: the Italian recipe for a delicious treat ready in minutes
INGREDIENTS
500g (4 cups) flour
150g (¾ cup) sugar
150g butter
5g (1 tsp) baking powder
2 eggs
30ml (3 tbsp) milk
Pinch of salt
Sesame seeds
METHOD
1. Mix milk and baking powder in a small bowl. Pour the flour, sugar and previously prepared mixture into the mixing bowl. Mix with a mixer and gradually add cubed butter.
2. When everything is well combined, add eggs and knead the dough.
3. Leave the dough in the refrigerator for 60 minutes.
4. Roll out the dough with a rolling pin and cut it into strips. Roll the strips in sesame seeds and cut into 6 cm bars.
5. Arrange the cookies on a baking sheet and bake at 190°C/375°F for 30 minutes. Serve.
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Beautiful & Delicious Holiday Treats: Italian Butter Cookies
These Italian Butter cookies taste so much better than the store-bought variety. So buttery and delicious. They’re perfect for the Holiday cookie table and for gift giving. The best gifts are made with love. Follow this easy recipe and make a few batches this weekend!
Printable Recipe:
Ingredients
12 ounces unsalted butter, softened
1 cup of granulated sugar
2 eggs, at room temperature
3 and 1/4 cups of all-purpose flour
1 and 1/4 teaspoons baking powder
3 teaspoons vanilla extract
1/4 teaspoon salt
Fillings and Toppings:
semi-sweet chocolate, melted
white chocolate, melted
jam
sprinkles
shredded coconut
sliced almonds
Instructions
Preheat the oven to 350 °F, 180 °C.
LIne 3-4 baking trays with parchment paper.
In the bowl of a tabletop mixer that has been fitted with the paddle attachment, add the butter, sugar, and vanilla extract. Beat until fluffy. Scrape down the sides of the mixing bowl.
Add the eggs one at a time and beat until fluffy.
Combine the flour, baking powder, and salt in a bowl and whisk together.
Add the flour mixture to the mixer in a few batches while it is mixing at low speed. Mix until just incorporated.
Fill a pastry bag that is fitted with a large star tip halfway full with the cookie batter.
Pipe 2-3-inch long strips of batter or rosettes onto the baking trays. Leave about an inch or two in between each cookie.
Bake for 10-15 minutes or until the cookies are golden around the edges.
Cool completely.
Fill the cookies with jam or melted chocolate. Chill in the freezer for 10 minutes so that they can set.
Dip the cookies in your favorite toppings and allow them to set completely.
Serve with tea or coffee. Enjoy!
Notes
If you're melting chocolate chips, once they're melted thin the chocolate out using a few tablespoons of vegetable oil.
Store the cookies in the freezer or in the refrigerator.
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How to Make Italian Ricotta Cookies | Get Cookin' | Allrecipes.com
Try these delicious, melt-in-your-mouth cookies that use an unlikely ingredient for a crumbly texture! Nicole shows you how to make Italian ricotta cookies with a homemade almond glaze.
#Allrecipes #Holiday #Cookies #Cheese #Dessert #GetCookin
Read the article and get the recipe here:
0:00 Introduction
0:15 Homemade Cookie Batter
0:52 Baking Cookies
1:22 Mixing the Glaze
1:48 The Perfect Bite
2:16 Bloopers
Allrecipes test kitchen chefs share all the basics on your favorite recipes, kitchen tips, food facts, and cooking techniques.
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How to Make Italian Ricotta Cookies | Get Cookin' | Allrecipes.com
Italian Sprinkle Cookie Recipe | Teresa Giudice
Hey everyone! So excited to be back with another recipe for you. This week we're making my Italian Sprinkle Cookies! These are so fun to make, so I invited Gia to help me so she could learn to make them. This recipe has been in my family forever, and it's featured in my cookbook Fabulicious! I hope you enjoy!
See you next Wednesday at 7 pm est for another episode!
Love, love, love you - @TeresaGiudice
Ingredients-
All purpose flour
Baking soda
Salt
Unsalted butter
Granulated sugar
Eggs
Vanilla Extract
Confectioner's sugar
Milk
Sprinkles
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Credits
Executive Producer: Teresa Giudice
Executive Producer: Tommy Burns
Director: Abi Perl
1st AD: Isabella Olaguera
DP: Bryan Nunez
Gaffer: Cole Fraser
Audio: Anthony Charles
Editor: Diego Cole
Production Company: Lift Off Labs
#TeresaGiudice #SprinkleCookie #Recipe
Italian Twist Cookies - Nonna's famous recipe for holidays.
Italian Twist Cookies - Nonna’s famous recipe (Yields 32 to 34 large cookies)
Perfect for Thanksgivings and Holidays. See the recipe and directions below.
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Ingredients:
2 sticks 8 ounces very soft butter (223 gr)
5 large eggs
1 1/2 cups granulated sugar (300 gr)
6 1/2 cups all purpose flour (850 grams)
3 tsp vanilla or 1 Pane degli Angeli vanilla packet
5 tsp baking powder(26 grams)
1/2 tsp salt or 1 tsp if you’re using sweet butter
Eggs and butter must be at room temperature.
Directions:
Step#1- In a large bowl using a whisk cream the butter and sugar until light and fluffy. About 2 minutes.
Step#2- Add the eggs one at a time and continue whisking. Add vanilla and salt.
Step#3- Mix baking powder in the flour and add it to the butter mixture.
Step#4- Fold in gently using a spatula. Move to a work surface and work gently until you have a smooth dough. Don’t overwork it.
Step#5- Cover in plastic wrap and let it rest in the fridge for at least 1 1/2 hours.
Step#6- Cut dough in 6 pieces, Roll each piece about 1/2 thick and 6 inches long.
Step#7- Twist to create shape.
Step#8- Bake at 350 degrees Fahrenheit (180 Celsius)on a parchment paper lined cookie sheet.
(8 to 10 minutes depending on your oven until slightly golden underneath)
For smaller cookies:-
Step#1- Just roll to 1/4 inch thickness and 6 inches long.
(If you have dough left over you can roll it out and cut circles using a Mason jar lid or round cookie cutter).
Step#2- Place in a small tart pan.
Step#3- Fill with a tsp of your favorite jam or Nutella. Bake at 350 degrees Fahrenheit until golden.
Enjoy!
Italian Almond Cookies by Cooking with Manuela
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These classic Italian almond cookies are very easy to make, and extremely easy to eat. Intensely nutty and perfectly sweet. Chewy on the inside and slightly crispy on the outside. What more could you want in a cookie?
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