This is the recipe to make the little white and frosted cookies you see in Italian bakeries. Typically, they are flavored with anise, lemon, or even both. In my local deli they have them in lemon, orange, almond, and anise flavored. The neat thing about these guys is you can change the flavor by simply adding whatever flavored extract you feel like. Try some peppermint extract for a Christmas cookie!
This is Emma’s recipe. She used oleo but I switched the recipe to butter because hydrogenated oil is pretty bad for your heart.
¾ cup butter
1 ¼ cup of sugar
4 eggs (beated well)
1 teaspoon vanilla
1 teaspoon of flavored extract (lemon, orange, almond, anise, or peppermint)
¾ cup of milk
4 tsp. of baking powder
5 cups of flour (or a little more as needed)
2 cups of powdered sugar
3-4 tablespoons of milk
and a dash of lemon extract (thanks Debbie for the update!)
Cream the butter and sugar well. In a separate dish, beat four eggs well. After the butter and sugar has creamed, add four eggs, milk, and both teaspoons of the extracts. Add the flour and mix until a dough forms. MIX AS LITTLE AS POSSIBLE SO THE DOUGH WILL NOT GET TOUGH!
Roll the dough into ½ inch logs. Cut the logs into cookies about 3 inches long or cut the pieces into strips 8 inches long and tie them into knots. You can also form an “S” shape as well.
Place on a buttered cookie sheets and bake at 305 degrees for 15 to 20 minutes.
Allow them to cool.
Frost them with the simple icing and then sprinkle the tops.