traditional italian cookies

Soft buttery anise-flavored Italian Cookies are dipped in a creamy glaze, topped with colorful sprinkles. They are perfect for holidays and special occasions!!

Nonna Lucia's Italian Christmas Cookies

Eggs

Sugar

Unsalted butter (1 stick or 4 ounces)

Anise extract

All-purpose flour

Baking Powder

Confectioner's Sugar

Tablespoons Milk (may need more depending on consistency.)

In a bowl sift together the flour and baking powder, set aside.

In a large mixing bowl, cream together the butter and sugar.

Add the eggs, one at a time, mixing well. Mix in the anise. Add in the flour mixture.

Knead until dough is firm and not sticky, adding more flour if necessary.

Refrigerate 1 hour.

Cut off small amount of dough and roll on floured surface into 6 inch strips.

Twirl into shape and place on parchment lined cookie sheets.

Bake at 375℉ for 8-10 minutes (the bottom should be lightly browned byt the tops should remain light.

Remove cookies to wire rack and cool completely before glazing.

Cookies

Combine the glaze ingredients in a bowl until just smooth. You want it more thick than thin, but still runny.

Dip the tops of the cooled cookies into the glaze, then return to the wire rack, allowing the glaze to drip down the sides of the cookies.

Top with sprinkles while the glaze is still wet. Let dry.

Glaze

Totos are Chocolate Italian Christmas cookies studded with chocolate chips and walnuts. Cinnamon, cloves, and pepper spice these delicious bicuits with an underlying note of orange and vanilla.

Italian Chocolate Toto Cookies |Traditional Christmas Treat

All-Purpose flour

sugar

Tablespoon baking powder

unsweetened cocoa

black pepper

cloves

cinnamon

salt

solid vegetable shortening

milk

Fiori di Sicilia (Orange and Vanilla flavoring)

78 grams chopped walnuts

mini-chocolate chips

GLAZE:

confectioner's sugar, sifted

Heaping Tablespoon of Cocoa

Tablespoons milk

Colored sprinkles for decorating

Fiori di Sicilia flavoring (orange and vanilla flavor)

Preheat the oven to 350 F (180 C). Lightly spray parchment paper and place on cookie sheets.

Sift all the dry ingredients together on to wax paper. Repeat this several times to thoroughly combine the ingredients -- I did it 4 times.

Put the dry ingredients into the bowl of a food processor. Add the shortening. Pulse the processor several times until the mixture resembles coarse meal. (You may do this by hand but it's quick and easy with the processor.

Combine the Fiori di Sicilia with 1/2 cup of milk.

Pour the dry ingredient mixture into a large bowl. Add the chopped nuts and chcolate chips and stir to combine.

Add the milk to the dry ingredients and work it in with your hands until it is well blended. If it seems too dry add the additional milk until the dough holds together but isn't sticky.

On non-stick silpat or a wooden board knead the dough a few times. Then cut into four equal parts. Roll each piece into a long rope. Cut that rope into 12 even pieces. Make a ball out of each piece and then put the ball on the parchment paper.

Place 1 inch apart on the paper. Continue with each rope.

Bake for 15 to 20 minutes or until they are firm.

While the cookies are cooling make the glaze.

Sift the Confectioners' sugar and cocoa several times until both are combined. Put the mixture in a bowl and add the 3 Tablespoons milk and the flavoring. Beat until smooth. Add additional milk if necessary to make a thin frosting.

Once the cookies are cool, dip the tops into the icing, place on racks that are over wax paper (to catch the drips), and sprinkle with the colored spinkles.

Let the frosting dry completely before layering the cookies between wax/parchment paper. They will keep in an airtight container for up to 1 week or can be frozen for up to 2 months.

I just stored my dough, they seemed super dry, so I got it to mix all together but the tiniest bit sticky, will the middle still cook? I had to make 4 batches so I hope they still work!

I can eat these any time, any season. The addition of pepper is a must, for a little spice! Definitely my go-to recipe for toto cookies! :)

WOW, amazing Instructions for this Yummy cookie. Love it, Marisa ❤️

I made these without the ground pepper and they were still delicious!!

Awesome name, delicious looks and presentation yummy.

Walnuts, cocoa and orange flavoring - all of these mix together so well! A fantastic recipe for this Christmas and something I would want to give a try to!

These sound so incredible Marisa. I love how simple they are to make. Best of all I love the name - toto cookies. I bet they were gone in an instant.

Your Italian toto cookies look so festive and delicious. My chocolate and sprinkle loving daughter will LOVE these.

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Top 2 traditional italian cookies recipes from across the web

The most viewed traditional italian cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Nonna Lucia's Italian Christmas Coo...

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The most viewed traditional italian cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine