116 italian butter cookies cookies Recipes

butter, softened, sugar, eggs, anise extract (or almond extract), all-purpose flour (may need up to 3 cups), baking powder, milk, sugar, milk, anise extract, decorative candy sprinkles

butter or 1/2 cup margarine, melted, orange biscotti, butter spritz cookies, ricotta cheese, mascarpone cheese (italian cream cheese), lemons, grated rind and juice, heavy cream, sugar, eggs

sugar, butter, softened, vanilla extract, salt, ricotta cheese, all-purpose flour, baking soda, sweetened condensed milk, butter, softened, vanilla extract, powdered sugar

all-purpose flour, baking powder, white sugar, unsweetened cocoa powder, butter, softened, milk, vanilla extract, chopped walnuts, unsweetened chocolate, butter, softened, vanilla extract, sugar, hot milk

flour, cream, eggs, almond extract, cinnamon, sugar, milk, oleo, baking powder, nuts, chopped, powdered sugar, butter or 1/2-1 cup oleo

graham crackers or 1 1/2 cups amaretto cookies, crumbs, melted butter, sugar, whole milk ricotta cheese, light cream cheese, softened, sugar, all-purpose flour, lemon zest, vanilla extract, eggs, sugar (optional), lemon slice (optional)

all-purpose flour, sugar, baking powder, butter, eggs, vanilla extract, anise, sugar, water, multicolored candy sprinkles

soft dried mission figs (8 oz), hard tips discarded, raisins (3 3/4 oz), mild honey, brandy, grated fresh orange zest, grated fresh lemon zest, ground cinnamon, freshly grated nutmeg, whole almonds (4 oz), toasted and coarsely chopped, walnuts (3 oz), toasted and coarsely chopped, all-purpose flour, sugar, baking powder, salt, cold unsalted butter, cut into 1/2-inch cubes, eggs, lightly beaten, whole milk, vanilla, grated fresh orange or lemon zest, confectioners sugar, vanilla, fresh orange juice, garnish: multicolored nonpareils

all-purpose flour, sugar, baking powder, salt, butter, eggs, milk, vanilla, dried figs (calymra), fig preserves, golden raisins, dates, pecans, chopped fine, almonds, chopped fine, orange , zest of, cinnamon, nutmeg, black pepper, fresh grapes or 1 cup grape juice

butter, softened (2 sticks), eggs, beaten, sugar, flour, baking powder, vanilla, powdered sugar (1/2 of a 1-lb box), milk, anise extract or 1 tbsp vanilla or 1 tbsp fresh lemon juice, colored crystal sugar, to decorate

all-purpose flour, granulated sugar, baking powder, salt, butter, shortening, eggs, beaten, milk, vanilla, sesame seeds

all purpose flour, baking powder, baking soda, salt, unsalted butter, softened, sugar, eggs, lemon zest, lemon juice, sugar , sifted, evaporated milk or half-and-half, almond extract, colored sprinkles (for garnish )

cold butter, cubed, king arthur unbleached all-purpose flour, vanilla ice cream, softened, cherry cake and pastry filling, sugar

cuccidati (italian fig and date bar cookies), margarine, granulated sugar, eggs, rind of 1 orange, orange juice, flour, baking powder, vanilla extract, string of figs, raisins, brown sugar, walnuts, dates, orange, cinnamon, whiskey, black pepper, water, powdered sugar, butter, orange juice, preheat oven to 375 degrees f., crust: in large bowl, cream together first 3 ingredients. add orange juice and orange rind. in separate bowl, combine flour and baking powder. add to creamed mixture along with vanilla., filling: prepare several days ahead of time. in a food grinder , grind figs and raisins. in large saucepan, simmer raisins and figs with brown sugar and water for 15 minutes. grind walnuts, dates, and orange. stir into hot mixture along with cinnamon, black pepper, and whiskey. remove from stove, mix well, cover, and let mellow for 3 days., roll dough into 3-inch wide strips on pastry cloth. lay filling down the center and wrap dough to form a long sausage-like" cookie. roll back and forth until crust seems very thin. cut in diagonal about every 1 1/2 inches. place on cookie sheet close together and bake for 10-13 minutes. cookies should be barely brown. cool and store in tins 5 days, then frost., frosting: in medium bowl, mix together margarine and powdered sugar until well blended. add enough juice to make a thick glaze. top cookies with a thin coat. let frosting dry a couple of hours then store in tins as follows., store : line tins with foil, place a layer of cookies, then a layer of wax paper (not plastic wrap). keep repeating, ending with foil and then the lid.

all-purpose flour, italian polenta or yellow cornmeal, salt, unsalted butter (2 sticks), softened, sugar, lemon zest (1 lemon), egg plus 1 large yolk, pure vanilla extract

dough, unsalted butter (2 sticks), softened but still cool, light brown sugar, light rum, all-purpose flour , sifted, unsalted butter (2 sticks), melted, walnuts , finely ground, granulated sugar, ground cinnamon

chocolate sandwich style cookies, crushed, margarine, melted, sugar, evaporated milk, semi-sweet chocolate chips, margarine (not melted ), vanilla extract, vanilla ice cream, peanut butter chips

cream cheese, softened, butter, softened, sugar, eggs, vanillla, baking powder, flour