Instead of anise, use almond extract! The raw cookies look like small rings, but they swell as they bake and the center hole becomes just an indentation. If so, how would you store them? My family always used Anise, but my mom prefers lemon. It’s hard to find in stores but, believe it or not, you can get it at a drug store with the pharmacist. Thanks!

In the cookie batter? In a small saucepan (stainless steel if you have one), whisk the granulated sugar, water and corn syrup together. Let it come back to room temp and you may have to remix to incorporate a little. My food philosophy is simple: everything in moderation. Required fields are marked *. They’re perfect for parties and family gatherings. When my daughter was just over 2 years old, we went to a Christmas party one of my husband’s aunts was hosting at her home. How would I make them lemony?

Cathy-I’m so glad you made and liked these cookies…you’re so right-they’re perfect for holiday time, tea time, coffee time…and in this house-ANY time!

I snagged three of the cookies for my adult son, who loves them, and stuck them in the freezer. Instead of anise she used orange extract and grated orange peel. in the batter. I have a recipe for cream cheese egg biscuits, where you use 1-8 oz.pkg. Can you send me 14 dozen of those for my cookie exchange? Lucky you that you have a school that will accept homemade treats because none of the schools around us allow them. I think next time (yes, I will DEFINITELY be making these again…soon) I will try almond extract. Store cookies in an airtight container. After trial and error, I’ve found the best method is: You can store unglazed cookies in the freezer for up to three months.

Add in 5 cups of flour and baking powder. These cookies are delicious and very festive-. Delish! I still have the ingredient list. I would love these! Pre-heat oven to 350F (180C) and line 2 cookie sheets with parchment paper. Just made these last weekend and of course being the Sicilian that I am used anise! In a large bowl mix together the eggs, oil, extracts, milk, and sugar. This recipe made approximately 100 cookies when dough was rolled into 3/4″ balls. She would make the cookies vanilla, but flavor & color the icing. Roll half the dough at a time on a floured flat surface until the thinness of a pie crust or a little thicker if you want, cut out with a small round cookie cutter. Whether you have very little time or you just need a cookie fast, these quick and easy and so tasty Cookies are perfect.

In a large bowl whisk together flour, cornstarch, sugar and baking powder, make a well in the centre and add the egg and butter combine with a fork until mixture starts to come together. A drop or two of food coloring and some festive sprinkles makes it easy to dress these cookies for any occasion. If you love chocolate, don’t miss this Torta Caprese. Cool on a wire rack.

Your email address will not be published. I remember them being called the “Italian Wedding Cookies”. Can these be frozen with no frosting without degrading? Chicken Parmigiana –  Which was actually invented by an Italian Expat. One of my favourites.