Riscotti Cookies

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riscotti

This recipe was shared from Becky (and her Mom) from The Cookie Rookie.


This was my mom’s recipe given to her from my Aunt MaryLou. It isn’t Christmas until we have a Riscotti (what we call them, but nobody else does). This is a simple log cookie with a dash of anise then dipped in a butter glaze. Yummy, cute and freeze perfectly.

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Ingredients:

  • Cookie Ingredients:
  • 1 c. Sugar
  • ¼ c. Butter – unsalted – room temp.
  • ½ c. Crisco Shortening
  • 3 Eggs
  • ¼ t. Anise Extract – add a little more if desired or substitute with Almond Extract
  • 3 c. Flour
  • ¾ t. Salt
  • ½ t. Baking Soda
  • ¾ t. Baking Powder
  • Icing Ingredients:
  • 1 t. Vanilla Extract
  • 1 c. Butter (1 stick)
  • ½ c. Milk (at least 2%)
  • 2½ c. Powder Sugar – sifted

Instructions
Cookie Directions:
Cream together sugar, butter and shortening for 3 minutes.
Add the eggs, one at-a-time – mixing well after each egg.
Add the Anise Extract and mix well – about 1 minute.
In a separate bowl, combine the flour, salt, baking soda and baking powder and whisk together.
Add the dry ingredients all at once to the sugar mixture.
Beat just until the dry ingredients are incorporated into the wet ingredients.
*Add 1 T. of milk if the mixture is too dry*
This should make into a soft dough.
Separate the dough into thirds of fourths and roll into long ropes 2-3 inches across.
Wrap in plastic wrap and refrigerate at least 2 hours of overnight.
When ready to bake, preheat the oven to 350 degrees.
Take the dough ropes out of the fridge and cut into ½ inch thick slices.
Place on parchment lined cookie sheets.
Bake 10-12 minutes at 350 degrees until set and a little golden on the bottom.
Take out of the oven and place the cookies onto cooling racks.
Let cool completely, then ice.
Icing Directions:
Melt the Butter in the top of a double-boiler or in a heat-proof bowl which has been placed over a smaller saucepan.
Add the Milk and Vanilla stirring constantly until the mixture is hot.
Once the mixture is hot, add the Powdered Sugar.
Mix or whisk until the consistency is smooth.
Being very careful, remove the icing from the heat. (Using a hot-pad, hold the pan or bowl with the icing in it with one hand and wipe the water/steam off the bottom with a towel – you don’t want your cookies accidentally getting wet.)
Dip each cookie into the icing and place on a cooling rack. (Place aluminum foil under the rack, so clean-up is easier.)
Sprinkle with Christmas or party sprinkles or coarse sugar while still wet.
I usually will dip eight cookies, then sprinkle them before they dry.
Let set overnight or at least for several hours until completely dry.
Store in an airtight container.
These freeze beautifully.
ENJOY!!

To see all the fab photos and even more cookie recipes, be sure to check out The Cookie Rookie.

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Erin Kennedy and I’m the Founder and Creative Director. I love food, cooking and learning tips in the kitchen and of course, eating. Sharing all this food love is a passion of mine.

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