valentine italian cookies
Italian Cookies are based on a classic recipe handed down from generation to generation and are perfect for sharing due to their large batch size. The addition of assorted pink and red sprinkles make these cookies just perfect for Valentine’s Day.
Italian Cookies are traditionally flavored with a touch of anise extract. Given the fact that I am not a fan of licorice flavorings, I have always substituted vanilla extract in my recipes. Recently, I was introduced to the Princess Cake & Cookie Emulsion and just knew that this was the subtle flavor substitute that these cookies needed. The end result is a buttery cookie topped with a sweet vanilla glaze with just a hint of something extra thanks to the added emulsion. Once glazed, the cookies can be left plain or decorated with sprinkles and jimmies to celebrate any occasion.
- ½ cup butter
- ¼ cup shortening
- ¾ cup granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 5 teaspoons baking powder
- ½ teaspoon salt
- 2 teaspoons Princess Cake & Cookie Emulsion (or pure vanilla extract)
- 3-4 Tablespoons milk
- 2 cups powdered sugar
- 1 teaspoon Princess Cake & Cookie Emulsion (or pure vanilla extract)
- Preheat oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper or silicone baking mats and set aside.
- Whisk together flour, baking powder and salt in a medium bowl and set aside.
- Microwave butter and shortening together in thirty second intervals until melted.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together the melted butter and shortening until fully combined, about 2 to 3 minutes.
- Add granulated sugar and Princess Cake & Cookie Emulsion and beat until smooth.
- Add eggs, one at a time, beating for about one minute after each addition.
- Add approximately half a cup of the flour mixture at a time, mixing well until fully incorporated. You may need to add up to ¼ cup of flour more as the dough should be soft but not sticky.
- Roll the cookie dough into ¾-inch balls and place on prepared baking sheets.
- Bake at 375 degrees Fahrenheit for 8-10 minutes. The bottoms of the cookies should be lightly browned but the tops should remain light in color.
- Immediately remove cookies from the cookie sheet and move to a wire rack to cool completely before glazing.
- Slowly mix milk with powdered sugar and Princess Cake & Cookie Emulsion until smooth. The glaze should be thick enough to adhere to the cookie.
- Dip the top of each cookie into the glaze, sprinkle with desired decorations and allow to fully set before storing.
- Store in an airtight container at room temperature for up to one week.