Zuccarini (Italian Sugar Cookies)



1/2 Cup Butter

1/4 Cup Sugar

3 Eggs

3 Cup All-Purpose Flour

1/2 Tsp Salt

2 Tsp Baking Powder

1/2 Tsp Almond Extract

1/2 Tsp Anise Extract



2 cup confectioners sugar

1/2 cup water

1 tsp anise extract


 In a large bowl, with a electric mixer, cream butter, gradually adding sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition.

Sift together the flour, salt and baking powder. Stir the flour mixture into the butter egg mixture. Add flavorings stirring to blend. Cover bowl with plastic wrap and refrigerate overnight.

Preheat oven to 400 degrees F. Grease two cookie sheets.

Roll rounded teaspoonfuls of dough on lightly floured board with palm of hand to the size of a 4 inch pencil; tie loosely into a knot. Place on cookie sheets and bake for 10-12 minutes or until golden brown. Cool slightly before dipping in glaze. Set on wire racks to set glaze.

Glaze: Combine the confectioners sugar, the water and the anise extract.



2 dozen


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