Mama’s Sweets (Italian Cookies)
Mama’s Sweets are soft and lightly sweet Italian Cookies flavored with vanilla and sweet almond.
It’s hard to imagine the holiday’s without the sharing, baking and giving of cookies. Cookies are just as much a part of the holiday season as traditional decorations and last minute mall runs. One cookie that has become a Christmas Cookie tradition in the FCTH house is little Italian Cookies called Mama’s Sweets.
My mother had a rather standard repertoire of cookies she would bake. These included Italian Wedding Cakes, Peanutty Gems and Cookie Cut Outs. What she did have was a rather extensive recipe box. In an effort to arm myself with cookie recipes for my first Christmas with my new wife, I headed to mom’s. Over coffee my wife and I picked out some recipes that looked interesting as well as some of my favorite’s of my mom’s. One that we discovered that my mom never made, was an Italian Cookie called Mama’s Sweets. The recipe looked tasty.
During our first Christmas in our new house the stage was set with sugar, flour, butter and the rest. The oven was blazing and my arm was burning from all mixing (wooden spoon, no stand mixer). On deck was the recently discovered Italian Cookie Mama’s Sweets. Blond, rustic, barely risen little gems lined up on the cooling rack just waiting for their robe of almond icing and sprinkles. Now, I have my favorites. But this unassuming little Italian cookie stole my wife’s heart that Christmas 19 years ago. Ever since then I can’t go one holiday season without baking a batch of Mama’s Sweets for my sweet. I am sure you will find them just as delightful.
The Italian Cookie
In the bowl of a stand mixer (or bowl with wooden spoon), cream together the eggs, sugar and vanilla.
To the bowl ad the flour, baking powder and salt. Mix just until the dough comes together. It’s nice not to over mix.
Allow dough to rest in the fridge for at least a half an hour or overnight. Once rested, drop by small rustic spoon onto a cookie sheet prepared with parchment paper or silpat. They should be about the size of a small walnut.
Bake the Italian Cookies in a preheated 350° oven for 12-13 minutes. Allow to cool.
For the icing, place confectioners sugar in bowl along with almond extract. Then little by little add just enough milk to get the desired icing thickness you want. Stir with a fork or spoon. If you whip the icing just a bit it will become nice and white.
Drizzle the icing over the cooled Italian cookies with the mixing fork or spoon. Decorate with holiday sprinkles or colored sugar to show your festive spirit.
Enjoy these with a nice hot cup of coffee and you favorite loved ones.
- 3 each Eggs large
- 1/2 cup sugar white
- 1/2 cup Oil vegetable
- 1 tsp pure vanilla extract
- 1/2 tsp salt
- 1 Tbsp Baking Powder
- 3 cup AP Flour
- 1 cup Confectioners Sugar
- 1/2 tsp Almond Extract
- 1-2 Tbsp Cold Milk
In stand mixer with paddle attachment beat together eggs, sugar, oil and vanilla until ingredients are completely together.
Whisk together the flour, salt and baking powder.
Slowly add dry ingredients to the wet ingredients until dough is formed, being careful to not over mix.
Drop by rounded spoon on baking sheet preped with silpat or parchment paper.
Bake cookies for 13 minutes in preheated 350° oven.
After cookies are completely cooled, finish with almond icing and decorative sprinkles.
Add almond extract to confectioners sugar. Mix as much milk as needed until desired icing thickness is reached.