mitten cookies

sugar cookie with glaze icing
Italian Cookies with glaze icing from @createdbydiane
These cookies are REALLY something special, they are the bakery-style Italian cookies that aren’t overly sweet with a nice sweet glaze icing, the cuffs of the mittens have sprinkles.
I have made dozens and dozens of these cookies,
one day I made 9 dozen, that is a LOT of cookies.
These cookies stay fresh for days, you can bake them ahead of time, do the icing the next day so you don’t need to feel overwhelmed on one day to try to do it all.
Italian cookies
1 1/2cups butter melted and cooled (10 minutes)
5 cups flour
1 ¾ sugar
2 tsp baking powder
2 tsp vanilla
In medium bowl whisk eggs and melted butter.
In a large bowl stir together flour, sugar, and baking powder, make a well in the center of the dry ingredients and add the egg mixture then vanilla.  Mix until shiny. About 2 minutes. Cover bowl with waxed paper and let the dough stand at room temperature for 20 minutes
Heat oven to 350 degrees roll out dough with flour and cut with cookie cutter. Bake 12 minutes
Makes at least 5 dozen (3inch) cookies.
Let cookies completely cool before icing.
2 cups confectioners’ (powdered) sugar
4 Tablespoons milk
1 Tablespoon corn syrup
In a small bowl mix together until smooth add more milk if too thick or confectioners’ sugar if too thin.
Add food coloring and mix well.
Let icing set before storing.
My favorite cookie I baked this month were these red mittens.
I just love cookies!
Italian Cookies with glaze icing from @createdbydiane
Happy Baking!
Happy New Year!
Be sure to check out all the cookies that linked up on Bridget’s blog.
There are some recipes and photos and a chance to try something new.


  1. Oh, Diane…these are precious! I really need to try that icing…it's so pretty and sounds really yummy!

  2. Those mittens are so cute! I like a good cookie recipe that is not too sweet but rich, so I'll definitely have to try these!

  3. Cute cookies! Recipe looks good too; I'll have to give them a try. Looks like they hold their shape very well; do you chill the dough at all?

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