Italian Biscuit Cookies
Alright, let’s talk childhood fashion for a minute. I’m sure we all have had crazy 80’s hair and ugly outfits, but my worst fashion memory was neither of those things. For me, it was glasses. But, not like, cute little kid glasses. I’m talkin’ HUGE glasses. Like the size of Russia big.
Bless my grandma’s heart. She took me to get glasses one day after a yearly eye exam. There was a glasses shop on the first floor of the medical building where my doctor was. And this old lady working there, who, by the way, had like zero fashion sense, told my grandma that even though I was a kid, my head was big enough to fit into adult glasses. So my grandma decided to get me adult glasses. But, let me tell you, my head was NOT big enough to fit into adult glasses. These glasses took up like 75% of my face. No joke. I didn’t really care at first and plus I was a kid, what did I know about what really looked good? I just wanted pink glasses.
I’m forever traumatized by my Russia-sized glasses. My family and friends still make fun of me for those glasses. I’ll never live it down. Luckily, my husband still wanted to marry me despite seeing pictures of said glasses. I think I will be okay. But, I will never buy Russia-sized glasses for my kid.
And as for Grandma, it’s okay, I still luh you, girl.
These cookies also remind me of my childhood, my grandma, and my momma. We have made these Italian biscuit cookies every Easter for as long as I can remember. Usually on Holy Saturday followed by coloring Easter eggs. They are so simple. And then comes the icing. To this day, I have yet to master the powdered sugar to milk ratio. And don’t even get me started on how much powdered sugar was all over my kitchen, my clothes, and even in my bra (TMI?). But, whatever, it’s totally worth it because these cookies are tradition.
Italian Biscuit Cookies
Yield: 3 dozen cookies
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
For the cookies:
- 6 eggs
- 3/4 cup vegetable oil
- 3/4 cups sugar
- 2 tsp. vanilla or lemon extract
- 3 heaping teaspoons baking powder
- 3 1/2 cups flour
- pinch of salt
For the icing:
- approx. 4 cups confectioners' sugar
- approx. 8 tablespoons milk
- food coloring
- lemon extract (optional)
To make the cookies:
- Beat the eggs until fluffy. Add the oil, vanilla or lemon extract, and sugar and mix until well-combined. Add all the dry ingredients and continue to mix. Dough should be sticky, but not so sticky that you can't shape it with your hands. If the dough is too sticky, add more flour.
- Rub some vegetable oil on your hands. Roll pieces of dough into a finger-shape and then shape into a circle, ribbon, or whatever shape you desire and place onto the pan.
- Bake for about 12-15 minutes or until the bottoms are a light golden brown. Allow to cool completely before icing.
To make the icing:
- I usually do four colors: pink, blue, green, and yellow. You will need a separate bowl for each color you want. Sift one cup of confectioners' sugar into each bowl. Add about 1 tablespoon of the milk at a time to each bowl and stir. The glaze should be thick enough that when you dip the tops of the cookies into the glaze and put down, most of the glaze remains on the cookie, but not so thick that it clumps and doesn't drizzle down the sides. If the glaze runs off the cookie too quickly or only goes on in a really thin layer, then add additional confectioners' sugar to thicken.
- Add a small drop of food coloring to each bowl and stir.
- Line your counter with wax paper. Dip the top of each cookie into the icing and then place on the wax paper. Allow for the icing to dry completely before storing into a container. These cookies also freeze well if needed.
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