Hey, guys! As I mentioned in my last post, I’ve been baking up a storm ever since I got home. I wanted to share the recipe for one of the cookies I made. Ever since I was young, my grandma has made tons of Christmas cookies every year. She is an amazing cook, and her cookie trays always looked like they came straight from a magazine.
Unfortunately, my grandma isn’t feeling so well this year and she didn’t feel up to baking cookies. However, last week when I visited with her, she gave me the recipes for a few of her cookies, including the recipe for the Italian wedding cookies that I am going to share today. This cookie is a family favorite, and I am so glad I decided to make them this year (even if they didn’t turn out as pretty as my grandma’s always do).
Italian Wedding Cookies
- 6 eggs
- 1 cup granulated sugar
- 1 cup oil (I used canola)
- 3 tablespoons baking powder
- 1 bottle of lemon or anise flavoring (I used lemon)
- 5 cups flour (or enough for soft dough)
1. Beat eggs well. Add sugar, oil, and flavoring and beat well.
2. In a separate bowl, mix flour and baking powder. Gradually add flour mixture to wet ingredients (about 1 cup at a time). Mix well. (Note: batter will be very sticky).
3. Put a little oil or Crisco on your hands and form dough into small balls (about the size of a walnut). Place on greased cookie sheet and bake at 350 for about 10-12 minutes, or until light brown (do not overcook or cookies will be dry).
4. Once cookies are cool, ice (see below for icing recipe).
Beat 1 cup powdered sugar with enough milk to make a smooth, thin (but not too drippy!) glaze.
Note: I found it easiest to dip the tops of the cookies into the icing, rather than spreading it with a knife. Also, you can tint the icing different colors (I did a light red, green, and white for mine).
Well, there you have it! I hope you enjoy these cookies if you decide to make them! I must admit, they are quite delicious 😉
P.S. Look who came to visit my family’s yard today…one of Santa’s reindeer! 😉