Nana’s Italian Cookies

20 servings
27 min

My Nana and I were two peas in a pod. We were inseparable! Some of my favorite memories are sitting at her kitchen table, in the afternoon, and having a cup of tea and a sweet treat. That’s one thing we definitely all inherited from her was a love of sweets!! I make Nana’s Italian cookies every Christmas in memory of her…they were her favorite! (She loved Christmas too!).

Preheat your oven to 325 F and grease cookie sheets.


For the dough, I added the following to my stand mixer.



  • 1/2 cup melted butter (cooled)
  • 3/4 cup sugar
  • 1/4 cup milk
  • 2 large eggs
  • 1 tsp. anise extract

Beat them together until the mixture is light and fluffy.

Add The Dry Ingredients



  • 2 3/4 cup flour
  • 2 1/2 tsp baking powder
  • 1/4 tsp salt

After I added the dry ingredients I gave them a quick stir to combine them before turning the mixer back on. (on low so you don’t get covered in flour…don’t ask how I know!!)

Using a cookie scoop ( 2 Tablespoons) drop dough onto cookie sheets. I use silicone mats on my sheet pans to prevent sticking instead of greasing them.I love silicone mats! I've had mine for 10 years and they still look new...they are also great for roasting veggies too!

Bake for 21-24 minutes until the bottoms are slightly golden.

While the cookies are cooling mix the glaze in a small bowl.

GLAZE



  • 1 cup confectioners sugar
  • 1 tsp anise extract
  • 4 tsp milk
  • WHISK THE GLAZE INGREDIENTS UNTIL BLENDED

Once the cookies are cooled; dip the tops into the glaze.

Sprinkle the tops with nonpareils.

Once the glaze it set....enjoy!

Recipe details
  • 20  servings
  • Prep time: 5 Minutes Cook time: 22 Minutes Total time: 27 min
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Ingredients
COOKIE DOUGH
  • 1/2 cup melted butter (cooled)
  • 3/4 cup sugar
  • 1/4 cup milk
  • 2 eggs
  • 1 tsp anise extract
  • 2 3/4 cup flour
  • 2 1/2 tsp baking powder
  • 1/4 tsp salt
GLAZE
  • 1 cup confectioners sugar
  • 1 tsp anise extract
  • 4 tsp milk
Instructions

Preheat oven to 325° and grease cookie sheets
Mix butter, sugar, milk, 2 eggs, 1 tsp anise extract until combined
Add dry ingredients- flour, baking powder, salt
Drop rounded dough (2 tablespoon size) onto cookie sheets. I use a cookie scoop to make it easier
Bake for 22-24 minutes until slightly golden on the bottoms
Cool on baking rack
Mix Glaze: confectioners sugar, anise extract, milk
Dip tops of cookies in glaze and sprinkle tops with nonpareils.
Let glaze dry & enjoy!
Jennifer Howard| Cottage On Bunker Hill
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