Italian Cookies
A delicious cookie that holds its shape, bakes up nice with a golden bottom, perfect for icing or enjoying with a hot drink or milk. No need to refrigerate the cookie dough before using.
Servings: 5 dozen
Ingredients
- 5 large eggs
- 1 1/2 cups 345g salted butter melted and cooled (10 minutes)
- 5-6 cups flour 5=737g 6=895g start with 5 add more as needed
- 1 ¾ cups sugar 366g
- 2 teaspoons baking powder 8g
- 3 teaspoons vanilla 15g
Instructions
- In a 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 the bowl with waxed paper and let the dough stand at room temperature for 20 minutes. When rolling out this dough, don’t be afraid to add flour. It will not make the dough tough.
- Heat oven to 350 degrees roll out dough to 3/8" thick with flour and cut with a cookie cutter.
- Bake 12 minutes
- Makes at least 5 dozen (3-inch) cookies.
- Let cookies completely cool before icing.
Notes
* updated to add that I now typically add all 6 cups of flour at once and roll the cookies in between wax paper sheets and I don't need to add any additional flour. I used to roll the cookies with some flour, each time I would add flour to the dough so it was easier to handle, but the wax paper really has made making these cookies more effortless.