Italian Cookies – Noble Pig (Video)

Oh, my goodness, you have GOT to try these cookies!  I actually haven’t been able to stop eating them, but I have to pause just long enough to say thank you to Cathy over at Noble Pig for such a delightful and easy recipe.  You can learn more about Cathy here.  I really enjoyed reading about her beginnings in creating her blog, and I hope that you will head over there to check it out, along with all of her other wonderful recipes.

To bake these cookies, I used my Rectangle Stone:

Stone Cookie Sheet

Get ready for the best cookies—soft in the center, crispy but never burned on the bottom! This stone also turns out the best pizza and flatbreads, appetizers, biscuits and scones, roasted vegetables, garlic bread, brunch braids, and so much more. Because the unglazed cooking surface draws moisture away, everything cooks consistently and turns out light and crispy.

Natural Clay Cookware

Our unglazed stoneware is made with our new StoneFusion material making it our strongest and most durable stoneware yet. You can pre-heat, broil, and even put it in the dishwasher. Each piece features a ribbon pattern, so you can easily distinguish from your original unglazed stones. Like all our stones, you can use it to make your favorite baked goods, frozen foods, or reheated leftovers that are just as good or better than day one. And it only gets better with age. A nonstick seasoning will develop as you use it—the darker it looks, the better it cooks!

Click here to get your own today, in time for the holidays.

Let’s jump right in!!

Ingredients

  • ½ cup butter
  • ¼ cup shortening
  • ¾ cup granulated sugar
  • 4 large eggs
  • 3 cups all-purpose flour
  • 5 teaspoons baking powder
  • ½ teaspoon table salt
  • 2 teaspoons anise extract

Glaze:

  • 3-4 tablespoons milk
  • 2 cups confectioners’ sugar
  • 1 teaspoon anise extract

Topping:

  • Nonpareils/Sprinkles

Instructions

Preheat your oven to 375°F/190⁰C.

Sift flour, baking powder and salt together in a small bowl; set aside.

Melt butter together with the shortening in the microwave.  Once melted, mix together until well combined, about two minutes. 

Add in sugar, mixing well to incorporate.  Add in eggs, one at a time, mixing well after each addition.  Add in anise extract.

Add dry ingredients a little at a time to the mixture, stirring to combine without over mixing. 

Use small scoop to make cookies, and place on baking stone.  Bake 8-10 minutes, depending on your oven.  Remove from oven, and place on rack until completely cool. 

For the glaze:

Add milk, one tablespoon at a time, until mixture makes a glaze consistency.  Add in anise extract, stirring to incorporate.  Dip tops of cookies into glaze, then sprinkle with the nonpareils.  Allow to dry completely (If you can wait!).

That’s it!  I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe.  I would love to hear from you. Let’s make great food together!

JANUARY – Hosts can earn DOUBLE the amount of FREE PRODUCTS!!

Scan the QR codes below to shop OR to host with me – I would be thrilled to help you get some FREE and discounted!!

Italian Cookies – Noble Pig (Video)

These Italian Cookies from Cathy over @noblepigare pillowy soft, covered in a sweet glaze with sprinkles. They make a delicious and adorable addition to your holiday cookie platter!
5 from 1 vote
Prep Time 20 mins
Cook Time 10 mins
Course cookies, Dessert
Cuisine Italian
Servings 100 cookies
Calories 35 kcal

Ingredients
  

  • ½ cup unsalted butter
  • ¼ cup shortening
  • ¾ cup granulated sugar
  • 4 large eggs
  • 3 cups all-purpose flour
  • 5 tsp baking powder
  • ½ tsp salt
  • 2 tsp anise extract

Glaze

  • 3-4 tbsp whole milk
  • 2 cups confectioners’ sugar
  • 1 tsp anise extract

Topping

  • Nonpareils/Sprinkles

Instructions
 

  • Preheat your oven to 375°F/190⁰C.
  • Sift flour, baking powder and salt together in a small bowl; set aside.
  • Melt butter together with the shortening in the microwave.  Once melted, mix together until well combined, about two minutes. 
  • Add in sugar, mixing well to incorporate.  Add in eggs, one at a time, mixing well after each addition.  Add in anise extract.
  • Add dry ingredients a little at a time to the mixture, stirring to combine without over mixing. 
  • Use small scoop to make cookies, and place on baking stone.  Bake 8-10 minutes, depending on your oven.  Remove from oven, and place on rack until completely cool. 

For the glaze:

  • Add milk, one tablespoon at a time, until mixture makes a glaze consistency.  Add in anise extract, stirring to incorporate. Dip tops of cookies into glaze, then sprinkle with the nonpareils.  Allow to dry completely.

Notes

You can prep the dough, make each cookie ball and then freeze raw in a zip-top or reusable freezer bag.  They will last for months, and when you want a fresh cookie, simple pull out the amount you want and bake as usual. 

Nutrition

Calories: 35kcalCarbohydrates: 7gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 10mgSodium: 36mgPotassium: 8mgFiber: 0.1gSugar: 2gVitamin A: 40IUCalcium: 14mgIron: 0.2mg
Keyword Christmas cookies, Holiday cookies, Italian cookies
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Published by

0 0 votes
Article Rating
Subscribe
Notify of
guest

0 Comments
Inline Feedbacks
View all comments