There are many different versions of Italian Wedding Cookies. Here are two members’ delicious takes. Enjoy! The Mastriano Italian Wedding Cookie.
6 1/2 cups of flour, 6 1/2 tsp. baking powder, 1 cup of sugar, Pinch of salt, 2 1/2 sticks of butter, softened, 6 eggs, Bottle of anise, 1 cup of milk, For icing – 4 cups confectioners’ sugar, Food coloring, 5 tbsp. milk, Decorative candy sprinkles.
Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, mixing after each addition. Add anise extract.
Blend flour, salt and baking powder. Start by adding about 1/3 of the dry ingredients to the butter/sugar in your mixer. Add 1 tablespoon milk. Add another 1/3 of the flour and another 1 tablespoon of milk. Finally, mix in enough of the remaining flour until your dough is like a brownie batter.
Roll out dough like a rope. Cut into pieces and twist each into a love knot. Bake for 10 to 12 minutes (brown on bottom).
For Icing – Mix sugar, milk and food coloring to make a sugar glaze. Hold cookies in your hand and turn upside down so you can dip the top half in glaze. Turn over and immediately top with sprinkles so they will stick.
Allow icing to harden overnight, then store in an airtight container of freeze.