The Italian Cookie Box
Ever wish you had an endless stream of Italian cookies marching through your front door and right onto your plate? We have. And now, dreams do come true…
Introducing the “Italian Cookie Box” Subscription, courtesy of ISDA Food Contributor Antonella Bonesse.
Every month, “The Cannoli Queen” will send a variety of delicious cookies from her bakery straight to your doorstep. You can even customize delivery, subscribing month-to-month or choosing a three month pre-pay.
Learn more about “Italian Cookie Boxes” and subscribe here.
To give you a taste of what’s to come, Antonella shares her recipe for Italian Anisette Cookies…
For the Cookie
· 1/2 cup butter, softened
· 1/2 cup sugar
· 3 large eggs
· 2 teaspoons anise extract ( or almond extract)
· 2 1/2 cups all-purpose flour ( may need up to 3 c.)
· 1 tablespoon baking powder
· 2 -3 tablespoons milk
For the Icing
· 2 cups confectioners’ sugar
· 3 tablespoons milk
· 1/8 teaspoon anise extract
· food coloring
· decorative candy sprinkles
Preheat oven to 350 degrees.
Line cookie sheets with parchment paper.
For cookies, cream the butter and sugar until light and fluffy, about 5 minutes.
Add eggs, one at a time, mixing after each addition.
Add anise extract.
Blend flour and baking powder in a separate bowl.
Start by adding about 1/3 of these dry ingredients to the butter/sugar in your mixer, then add 1 T. milk. Add another third of the flour and another 1 T. milk.
Mix in enough of the remaining flour until your dough is like a brownie batter.
Use a 1 T. cookie scooper to make simple round drop cookies – use wet fingers to pat any rough edges.
Bake cookies 10-12 minutes (they won’t brown up but the insides will be soft and cake-like).
For icing: Mix sugar, milk and extract to make a sugar glaze. Hold cookie in your hand and turn upside down so you can dip the top half in the glaze; turn over and immediately top with sprinkles so they will stick. Allow icing to harden overnight; then store in air-tight containers or freeze.
Makes about 3 dozen.
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