Italian Vanilla Cookies

Healthy Vanilla Bean Sugar Cookies Amy's Healthy …

WEBMar 14, 2019 · Preheat the oven to 325°F, and line two large baking sheets with silicone baking mats or parchment paper. Leaving the cookie …

Rating: 4.5/5(2)

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Italian Cookies (Vanilla or Anisette) Cooking with …

WEBDec 17, 2023 · Instructions. Set out 3 sticks of butter to soften at room temperature. In a large bowl, use a mixer to blend the softened butter …

1. Set out 3 sticks of butter to soften at room temperature. In a large bowl, use a mixer to blend the softened butter with the 1 1/4 cups granulated sugar until creamy. Add eggs and vanilla; mix.
2. In a separate medium bowl, use a fork to toss together the flour, baking powder and salt. Add some of the flour mixture to the butter mixture, mixing well. Add the half and half and mix. Gradually add the rest of the flour mixture in, beating well after each addition. You will end up with a sticky dough.
3. Cover the bowl of dough with plastic wrap and refrigerate for 30 minutes. During that time, prepare the glaze. In a small saucepan (stainless steel if you have one), whisk the granulated sugar, water and corn syrup together. Cook over medium heat, stirring until the mixture just comes to a boil. Remove the pan from the heat and stir in the vanilla. Let the mixture cool for five minutes.
4. After five minutes, use a mixer on low speed to gradually blend in the confectioners sugar until smooth. (If you used a stainless steel pan, you can do this right in your pan. Otherwise, transfer the glaze to a mixing bowl first.)

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Soft Italian Sprinkle Cookies Unpeeled Journal

WEBSep 15, 2019 · Make the glaze by whisking together in a small bowl the powdered sugar, milk, and vanilla until smooth. While still warm, dip the …

Rating: 4.1/5(8)
1. Heat the oven to 350? and prepare two lined cookie sheets or baking pans.
2. Cream sugar and oil until smooth. Add eggs one at a time, then the vanilla and salt. Mix until evenly combined, scraping bowl to make sure.
3. Add flour and baking powder, and mix on low just until combined evenly. The dough will be thick and tacky and hold its shape.
4. Using a spoon or cookie scoop, scoop and then shape dough with the palms of your hands into 1 tbsp. rounds. They won’t spread -- just puff a little -- so you can put a fair number of cookie balls on each sheet. Just leave about an inch of space between each for air flow.

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