What’s your favorite recipe?

Enjoy ❤️

Italian Cookie Ingredients 2 eggs – Room temperature eggs incorporate better than cold ones. 6 tablespoons vegetable oil – or avocado or olive oil ½ cup granulated sugar 1 teaspoon almond extract – For other flavors, try vanilla, orange, lemon extract, or ½ teaspoon anise extract (black licorice flavor). 2 cups all-purpose flour – How to Measure Flour 2 teaspoons baking powder 1 pinch salt optional mix-ins – Mix up to 1 cup of chopped nuts (almond or walnuts) or mini chocolate chips into the dough. Glaze 2 cups powdered sugar – sifted to remove lumps 1 teaspoon almond extract – If using a different extract to make the dough, use it to make the glaze. You can also add lemon zest or orange zest. 1 pinch salt 3-4 tablespoons heavy whipping cream or milk, warmed optional sprinkles – We love the classic nonpareils but any type of sprinkles, including holiday shapes or sugar crystals work. COOKIE DOUGH. In a large bowl, whisk eggs, oil, sugar, and almond extract in a mixing bowl. Then use an electric mixer to mix in flour, baking powder, and salt. CHILL. Roll dough by tablespoonfuls into balls. Chill balls of dough for at least an hour, or freeze for 15-20 minutes. Place cold dough balls on cookie sheets lined with parchment paper. BAKE. Bake in the oven at 350°F for about 9 minutes, or till the tops are set. Bottoms will be lightly browned, but tops should still be white. Remove cookies to a wire rack and cool completely. GLAZE. Combine powdered sugar, almond extract, salt, and 3-4 tablespoons heavy cream in a small bowl and mix till smooth, adding enough warm cream to get a thin but creamy consistency. Dip the tops of the cookies in the glaze, then top with sprinkles.