Best Italian Sugar Cookies Ever #desserts #cakerecipe #chocolate #fingerfood #easy

I've been making these treats for quite a long time and chose to test the formula and update the photographs. Possibly it was only a reason to make them once more, yet whichever way I appreciated chomping on them and capturing them once more. Aren't they the cutest? They sort of look like small scale doughnuts.

I made a couple of minor changes to the formula to build the amount of icing for the individuals who like to make 2-3 hues, however that is about it.

Just to ensure we're all in agreement with regards to what the "best" Italian sugar treat should possess a flavor like, here's my short rundown. In the event that that seems like a treat you'd like, at that point I absolutely prescribe making these treats!

Also try our recipe Sweet Ricotta Italian Peach Cookies #desserts #cakerecipe #chocolate #fingerfood #easy

Ingredients

• 2 1/4 (plus 2 tablespoons) cups all purpose flour
• 1/2 teaspoon salt
• 2 sticks (1 cup) butter, room temperature and cut in cubes
• 3 cups powdered sugar (split)
• 1 egg
• 1 teaspoon almond extract
• optional: 1/2 teaspoon anise seed
• 1-2 tablespoons milk or half n half
• 1-2 tablespoons light corn syrup
• optional: sprinkles
• optional: food coloring

Instructions

1. Heat oven to 350 degrees F.
2. In small mixing bowl, whisk together flour, anise seed (if you’re using) and salt.
3. Beat butter for about 3 minutes. Add 1 cup of the powdered sugar and beat for another minute or two until pale yellow and creamy.
4. Add egg, beat until blended. Add almond extract to mixture. On slow speed, slowly beat in flour mixture until dough comes together, about one minute. Knead in bowl with hands a couple times.
5. With damp hands, roll about 2 teaspoons of dough to form a small log; attach ends to from lose circle.
6. Arrange two inches apart on lined cookie sheet.
7. Bake for 10 minutes, or until the bottom edge are light golden brown; cool completely
8. For icing, beat remaining powdered sugar with1 tablespoon of milk until combined. Add corn syrup and beat until smooth. Add more powdered sugar or milk to acheive desired consistency. Note: I prefer the icing on the thick side – the consistency of Elmer’s glue.
9. If you prefer multiple icing colors, separate icing in small bowls and stir in a drop of preferred coloring.
10. Dip top of each cookie in icing and add optional sprinkles; let dry.

Read more our recipe Peanut Butter Chocolate Chunk Cookies #desserts #cakerecipe #chocolate #fingerfood #easy

Source : bit.ly/2QWYGjy

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