There are many different versions of Italian Wedding Cookies. Here are two members’ delicious takes. Enjoy!
The Mastriano Italian Wedding Cookie
Ingredients:
6 1/2 cups of flour
6 1/2 tsp. baking powder
1 cup of sugar
Pinch of salt
2 1/2 sticks of butter, softened
6 eggs
Bottle of anise
1 cup of milk
For icing –
4 cups confectioners’ sugar
Food coloring
5 tbsp. milk
Decorative candy sprinkles
Baking Instructions:
Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
Cream 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, salt and baking powder. Start by adding about 1/3 of the dry ingredients to the butter/sugar in your mixer. Add 1 tablespoon milk. Add another 1/3 of the flour and another 1 tablespoon of milk. Finally, mix in enough of the remaining flour until your dough is like a brownie batter. (It should be softer than a drop cookie dough.)
Roll out dough like a rope. Cut into pieces and twist each into a love knot. Bake for 10 to 12 minutes (brown on bottom).
For Icing –
Mix sugar, milk and food coloring to make a sugar glaze.
Hold cookies in your hand and turn upside down so you can dip the top half in glaze. Turn over and immediately top with sprinkles so they will stick.
Allow icing to harden overnight, then store in an airtight container of freeze.
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The Manzella Italian Wedding Cookie
Ingredients:
1/2 cup oleo (1 stick), you can use butter for a richer dough or shortening
1 cup of sugar
3 eggs
4 cups of flour
1 tsp. salt
4 tsp. baking powder
1 tsp. flavoring (your favorite)
1/2 cup of milk
For Royal Frosting –
Egg white
1 tbsp. of milk
1/2 tsp. of anise
2 cups of powdered sugar
Preparation:
About a half hour before you plan to bake, take oleo and eggs out of refrigerator. Separate one egg and put egg white back in the refrigerator.
Beat oleo, then beat in sugar. Beat in two whole eggs and 1 egg yolk. Mix flour, salt and baking powder.
Add flavoring (I prefer anise) to milk. Add flour mixture alternately with milk to egg mixture. Mix well.
Easier to handle if refrigerated for at least 20 minute to overnight.
Baking instructions:
Preheat oven to 375 degrees.
Take a piece of dough about the size of a small ball and roll it to the size of a pencil. Cut into 3 inch pieces and shape into an “S” or “O” or a snail like shape. I use an “S” shape, then I know it’s my mother’s recipe. You can also use a cookie cutter.
Bake for about 7 minutes. Frost when cool.
For Royal Frosting –
Beat egg white. Add milk and anise. Beat in powdered sugar until it is spreading consistency. Ice cookies and place on a rack to dry.
