|by Ursula Ferrigno|
This book shows you how to take the freshest of natural ingredients and flavours from the heart of Italy and make simple, fast, absolutely delicio...
Tip: Try anisette cookies for more results.
Results 1 - 10 of 24 for italian anisette cookies
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For this recipe, ... flavoring, either all anisette or all Strega (an Italian liqueur such as ... enjoy making these cookies often, a wonderful ... or coffee for dipping.
In a mixing ... salt, baking powder, anisette; beat until ... press bottom of cookies lightly onto lightly ... Makes approximately 3 1/2 dozen cookies.
If you're having ... time finding anginetti cookies from Stella Doro, ... version are genuinely Italian, but you ... mixer combine sugar, anisette or strega, lemon ... rack and cool completely.
Mix butter (must ... light brown they're done. Do not overcook. Oven should be 375 degrees. Cool before icing. Ice cooled cookies and sprinkle the sprinkles.
Sift flour and ... DO NOT OVERBAKE. Cookies will not be ... wire racks and dip into icing. Dust with sprinkles. Let dry on sheets of waxed paper. . Vazquez
Mix sugar and butter, anise seed, anise liqueur flavorings, water. Beat in eggs, mix flour and baking powder and stir into sugar mixture. Blend ...
In a large ... butter, anise seeds, anisette and whiskey. Beat ... until lightly toasted. Transfer to rack to cool. Store air tight. Makes about 9 dozen.
In large spring pan - layer cookies on bottom, mix ... pint of heavy cream or use Cool Whip and spread over top. Remove sides from spring pan and serve.
Combine all ingredients. Mix well and let rise for 1 hour. Roll into rings and brush with water. Bake on greased cookie sheet at 350 until golden ...
Cut cookies lengthwise and place ... cups Cool Whip. Spread over cookies. Cover pudding with a layer of Cool Whip. Refrigerate overnight before serving.
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