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Italian Cookies


1/2 pound butter, softened
1/2 c. sugar
6 eggs
2 t. vanilla
4 c. flour
4 t. baking powder


3 c. powdered sugar
5 T. milk
2 t. vanilla

In mixer, beat butter, then add sugar, and beat until light and fluffy. Beat in eggs, 2 at a time, and vanilla. Combine flour and baking powder in another bowl (mix with a whisk) and add to creamed mixture, mixing well. Drop by teaspoon full (they will grow, so make drops smallish) onto ungreased cookie sheets. Bake at 350 for 9 minutes, until bottoms are lightly browned. Cool completely on wire racks. Makes 4-5 dozen.

When cookies are cooled, make icing, and add enough milk so icing is the consistency of syrup. Dip cookies in icing, letting extra run off, and let dry on a rack with a sheet of waxed paper under it. While cookies are still wet, sprinkle with red, white and green sprinkles. I iced 5 or 6 at a time, then sprinkled.

These cookies are dryer, not too sweet (except for the icing), than "American cookies", but still quite good. Keep in a cool place. Mine are in tubs in the garage.

Comments (1)


This is exactly the kind of cookie I cannot resist. This is the first time I'm glad we live far away from each other!

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