Italian (Wedding) Cookies

Description: Another treat that always appeared at any special occasion.
Recipe of: Mary Gurto (Grandma_
Total time: 1 hour
Number of servings :36
Serving size: 2 cookies

Ingredients

COOKIES
  • 6 Large eggs (slightly beaten)
  • 3 tsp vanilla
  • 3/4 cups oil
  • 1 cup sugar
  • 3 tsp baking powder
  • 5 cups flour
FROSTING
  • 1 box (1lb) powdered sugar
  • 5 Tbsp water
  • 1 small egg white (optional – adding egg white will make the icing harden)
  • 1 tsp flavoring; vanilla, almond, anise, etc
  • food coloring
  • Sprinkles (100s and 1000s) optional

Method

COOKIES
  1. Preheat oven to 350 F (180 C)
  2. In a large bowl, combine eggs, vanilla and oil. Add sugar and continue to mix.
  3. Add flour and baking powder, and combine just until all of the dry ingredients are moistened. The mixture will be a bit crumbly but will hold together when squeezed.
  4. Roll about 1 TSP of the dough into a ball and place on a cookie sheet lined with baking paper. Continue with remaining dough. Leave a bit of space between cookies.
  5. Bake the cookies for about 12 minutes; until the tops turn white and the bottoms have started to brown.
  6. Remove from oven and allow to cool before icing.
ICING
  1. Combine powdered (icing) sugar with water and egg white. Add most but not all of the water to begin. Add more as needed to achieve a thick consistency.
  2. Divide the icing into as many colours as you would like and add a drop or two of your choices of colour of food colouring and flavouring. Be careful that the addition of the extra liquid doesn’t make the icing too runny.
  3.  Ice the tops of each cookie. If you want to add some sprinkles on the top, do it straight away before the icing hardens.