Italian Christmas Cookies - Anise Cookies

Whether a part of the assortment of Italian Christmas cookies or at a baby shower or wedding, these anise cookies are constantly making an appearances at my family celebrations (With a simple drop of food coloring they're perfect for any occasion!) If the licorice taste of anise doesn't suit you, try using almond, vanilla or even lemon extract...they are all delicious!

Makes about 8 dozen

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Cookie Ingredients

Italian Christmas Cookies - Anise Cookies

1/2 cup butter, softened
1/2 cup granulated sugar
3 large eggs
2 teaspoons anise extract (almond, vanilla or lemon can also be used!)
2 1/2 - 3 cups all-purpose flour
1 tablespoon baking powder
2-3 tablespoons milk
Icing Ingredients

2 cups confectioners' sugar
3-4 tablespoons milk
1/8 teaspoon anise extract (optional)
food coloring (optional)
sprinkles of your choice(optional)
Preheat your oven to 350 degrees. Prepare your cookie sheets or pans by covering them with parchment paper.

To prepare these Italian Christmas cookies, get a large bowl and combine the butter and sugar together until the mixture is light and fluffy, which should take anywhere between 3 and 5 minutes. Crack in each egg, making sure to mix well after each one. Add your choice of extract.

Now combine the flour and baking powder, sifting it together so that there are no chunks of baking powder together. Take about a third of these dry ingredients and add them to the wet ones, using a hand or stand mixer to combine them. Then add about a tablespoon of milk. Repeat this process by adding another third of the flour mixture to your batter, and then another spoon of milk. The last batch of flour should be added very slowly, mixing in between so that you can determine how much flour is enough. You want the batter to be very easy to mold, but not sticking to your hands. The dough should not be stiff! If you add too much flour, try adding a few more drops of milk until the batter is easy to manage.

Using a tablespoon, drop balls of the batter onto the baking sheets, leaving space for them to bake and puff up in the oven.

Stick your pan in the oven and bake for about 10 minutes or until they puff up and the bottoms begin to turn a light golden brown.

While the cookies are baking, mix together the confectioners sugar, milk and extract of your choice (if you are using it). At this point you can also add food coloring if you want your icing to be a special color. White is also just as nice though!

After the cookies have mostly cooled, hold each one upside down and dip into your frosting glaze. flip it over and let it rest on a flat surface covered with wax paper. If you intend to use sprinkles, only dip a few at time and then sprinkle them, or else the frosting will harden and sprinkles will no longer stick. (If your frosting begins to harden before you are done dipping just microwave it for about 10 seconds to let melt again!)

Let the frosting harden to the touch, arrange on a plate and get ready to serve these Italian Christmas cookies to your family and friends!

Italian Christmas Cookies - Anise Cookies

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Italian lasagna with garlic bread and pineapple banana potacchio

This is an authentic Italian lasagna recipe makes a large pot. Just add the garlic toast, salad garden salad, pineapple, banana, a bottle of red wine and fine dining and delicious that will leave your friends and relatives asking again and again.

1 pound ground beef
1 / 2 c chopped onion
June 1 oz tomato paste
1 1 / 2 cup water
1 clove garlic, minced
2 t salt
4.3 t oregano leaves
1.4 t pepper
8 oz lasagna, cookedexhausted
1 pound ricotta cheese
2 6-oz pkgs mozzarella cheese slices
1 / 2 cup grated Parmesan cheese

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Preheat oven to 375 degrees. In a large skillet, brown ground beef and drain. Add the onion and cook until tender. Add the tomato paste, water and seasonings. Cover and cook 30 minutes. In a 11 x 3 / 4 7 1/2-inch baking dish, layer half of lasagna, sauce and slices of mozzarella cheese, repeat layers. Sprinkle with Parmesan cheese. Bake at 375 degrees for 30 minutes. Leaverest for 10 minutes before serving. Makes 6-8 servings.

Italian lasagna with garlic bread and pineapple banana potacchio

Garlic Toast

A freshly baked French bread pan

(You'll find it at your local grocery store

bakery section)
butter or margarine, softened
garlic powder

Add the softened butter and garlic powder with an electric mixer. Slice bread into thick slabs. Spread each side with butter mixture. Place on a baking tray and turn your oven to bake. Black bread under the grill, turning to the two pieces of toastsides.

Banana pineapple salad

1 cup sugar
1 / 4 cup flour
8.1 tons of salt
The great thickness of pineapple juice can
2 eggs

In a medium saucepan, combine sugar, flour, salt, pineapple juice, and eggs. , Stirring constantly until thickened. Cool and add:

1 cup mini marshmallows
1 cup chopped walnuts
1 large can of pineapple
Bananas into thin slices 08.10

Italian lasagna with garlic bread and pineapple banana potacchio

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Why I hate Italian pasta maker attachment by KitchenAid

"O my Lady!" I can hear my uncle Gerard screaming when asked the manufacturer KitchenAid Pasta Attachment Kit, also known as the KitchenAid KPEX, short for KitchenAid Pasta Excellence Kit Uncle Gary has a love / hate relationship with all things KitchenAid.

KitchenAid loves, because he owns an Italian restaurant. And he hates KitchenAid, because he owns an Italian restaurant! He loves and hates KitchenAid Pasta Maker fixing in particular, because the kitchenPasta Excellence Kit helps take the hassle out of dough and it becomes a simple three-step process.

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How to make pasta with the KitchenAid Pasta Attachment Kit Manufacturer
Prepare the dough. This is as simple as bread mix, water, eggs and salt in the bowl of the KitchenAid stand mixer using the dough sheet. Feed the dough through the pasta roller attachment of the leaf. The most important thing to remember is that the mass is not too wet. If it is too wet will stick toAnnex. Not good. Once you have the sheet of dough, cutting food through the right attachment for pasta. That is, for the spaghetti, spaghetti and fettuccine cutter used, the use of fettuccine cutter. The caveat is that you must begin with a thickness adjustment, go slowly until the desired thickness. Do not go right to the desired thickness, which usually does not work. Better to take your time here.

Why I hate Italian pasta maker attachment by KitchenAid

And for most of the dough, that is! It 'made entirely frommachine. There is only one case where you have to get the manual, and this is when you make the ravioli. But ravioli is a totally different process. When you make the ravioli, which are basically doing a lot of 'sandwiches, cheese and bread. You have to design a piece of dough, put cheese on it by the spoonful, then place the second sheet of paper pulp to top print and cut, then you have your own ravioli. 'S actually very simple, although, once the hang of it.

Why I hate Italian pasta maker attachment by KitchenAid

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