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Italian Cookies

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These Italian Cookies are a tender, almond-scented classic with a melt-in-your-mouth texture and a glossy almond glaze.

Ingredients

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  • 1 cup unsalted butter, soft, room temperature
  • 0.75 cup granulated sugar
  • 3 large eggs, room temperature
  • 3 tablespoons whole milk
  • 1 teaspoon almond extract
  • 2.75 cups all-purpose flour
  • 2.5 teaspoons baking powder
  • 0.5 teaspoon salt
  • 2 cups powdered sugar, sifted
  • 0.5 teaspoon almond extract (for glaze)
  • 2 to 3 tablespoons whole milk (for glaze)
  • Rainbow colored nonpareil sprinkles (for garnish)

Instructions

  1. Cream together the softened butter and granulated sugar for 1 to 2 minutes until light and fluffy.
  2. Add the eggs one at a time, mixing after each addition until incorporated.
  3. Mix in the 3 tablespoons of whole milk and 1 teaspoon of almond extract until smooth.
  4. Sift together the all-purpose flour, baking powder, and salt in a separate bowl.
  5. Gradually mix the dry ingredients into the wet mixture until fully combined.
  6. Cover the dough and refrigerate for 30 to 45 minutes.
  7. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  8. Scoop portions of dough, roll them into balls, and place on the baking sheets.
  9. Bake for 10 to 12 minutes or until the cookies are pale with barely golden edges.
  10. Whisk together the powdered sugar, almond extract, and milk for the glaze until smooth.
  11. Dip cooled cookies into the glaze, allowing excess to drip off and sprinkle with nonpareil sprinkles.
  12. Let the cookies sit until the glaze hardens before storing in an airtight container.

Notes

Store glazed cookies in an airtight container for up to 4 days. You can freeze unglazed dough balls for up to 3 months.

Nutrition

Find it online: https://easydishestomake.com/italian-cookies/