Comments on: Italian Christmas Cookies

By: Sharon Valentine

Sharon Valentine — Wed, 20 Dec 2023 05:56:45 +0000

In reply to Debbie. The Italian anise cookie came from an Italian cookie named Biscuita from Italy. I’m not sure what region of Italy but if you would want more information I can ask my sister in-law. My husbands parents are gone now but we make the Biscuita for every holiday occasion. They are a round flat cookie that have two ends overlapping each other, with a hole in the middle. They are a coffee dunking cookie. Hope this helps

By: Shelby Law Ruttan

Shelby Law Ruttan — Mon, 30 Oct 2023 12:29:07 +0000

In reply to Debbie. There is almond in the cookie dough and the icing. If you want to replace in the cookie dough, I would say yes. I don't think I would add anise to the icing. I think it would be overpowering. This is a large batch recipe, so I would stick with the tablespoon in the dough and leave out the lemon. For the icing, I would probably just use vanilla and skip the almond in the icing if using anise in the dough. I hope that was helpful!

By: Debbie

Debbie — Mon, 30 Oct 2023 02:39:58 +0000

Hi, if I wanted to use anise, does it replace both the almond and vanilla or just one of them? Thanks

By: Shelby Law Ruttan

Shelby Law Ruttan — Mon, 09 Jan 2023 13:20:58 +0000

In reply to Linda. Hi Linda, yes, you can use lemon icing. Enjoy!

By: Linda

Linda — Sun, 08 Jan 2023 19:36:39 +0000

In reply to Rose. Can I make these all lemon with lemon icing?

By: Shelby Law Ruttan

Shelby Law Ruttan — Wed, 12 Jan 2022 11:24:46 +0000

In reply to Alice. Hi Alice, so glad you and your grandkids enjoyed the recipe! Thank you for coming back and giving it a rating! Shelby

By: Alice

Alice — Tue, 11 Jan 2022 23:29:58 +0000

In reply to Nikki.

Best cookies I’ve ever made
My grandkids loved them.

By: Valerie

Valerie — Wed, 01 Dec 2021 16:27:54 +0000

What a perfect Christmas cookie recipe. Rather than convection bake, I baked my 66 cookies on the regular baking temp on a baking mat. The glaze was so easy and I had plenty for all the cookies. And, they are beautiful as they dry to put into containers for friends and family. Oh, yes. I stopped using Crisco after open-heart surgery in 2010, but I added a 1/4 C. of Smart Balance to the butter.
No dryness, just one happy baker

By: Carmin

Carmin — Sat, 27 Nov 2021 02:52:54 +0000

I made these today; followed the recipe with a slight variation in that I added 2 tsp almond extract to the icing instead of vanilla and almond. What's interesting to me is that my batch made 104 cookies rather than the estimated 56 (the uncooked balls were 1" each). I also went through 3 batches of glaze; 2 makes sense since for some reason the cookie quantity was double...I'm not sure why three. I went through a lot of powdered sugar!! My resident quality tester tried one and then came back for two more, so I assume they passed the taste test!!

By: Shelby Law Ruttan

Shelby Law Ruttan — Mon, 15 Nov 2021 13:13:54 +0000

In reply to Donna. Donna, Butter will definitely make the cookie firmer and probably is the reason they were pretty dry. I too love cooking with butter, but this cookie I always use all crisco. Thanks for trying the recipe! Shelby