Welcome to Mama's Italian Recipes Blog

So who is Mama? Mama is a full blooded Italian woman raised in Brooklyn New York surrounded with good food and Italian culture. I want to share the recipes of the old world with the new world. Known for her exceptional dishes she loves nothing more than to prepare and serve these recipes to her friends and family.

Now, we share them with you.

Friday, November 30, 2007


2 large eggs
1 cup confectioners' sugar
3/4 teaspoon salt
2 teaspoons baking powder
2 tablespoons anisette liquor
1 tablespoon corn oil
1/4 cup unsalted butter, room temperature
2 2/3 cups flour
Icing Ingredients
1 cup confectioners' or glazing sugar
4 teaspoons milk
4 teaspoons light corn syrup

In a mixing bowl, beat the eggs until foamy. Add sugar, salt, baking powder, anisette; beat until smooth.
In a small bowl, beat together oil and room temperature butter until well combined. Stir into batter.

Gradually add flour, beating only for a short time after flour has been added. Use more or less flour to make a soft cookie batter dough. (Using less flour will make for a lighter cookie). Dough should be soft, but stiff enough to form a smooth shape.

Cover; refrigerate dough for several hours.

Using a cookie scoop or two teaspoons, shape the dough into small balls; press bottom of cookies lightly onto lightly greased cookie sheets, while keeping the rounded tops.

Bake in a preheated 350°F oven for about 15 minutes. The cookies should be crisp but do not brown - they should be very light in color.

Using a spatula, transfer cookies to a wire rack to cool.

ICING: In a clean mixing bowl, combine 1 cup confectioners' sugar with 4 teaspoons milk and 4 teaspoons Karo syrup. Stir until the icing is soft enough to spread, adding more milk if required. A few drops of anisette may be added for flavor; a drop or two of food coloring can be stirred in for a pastel-colored icing, if desired.

Dip cookie tops into soft icing- sprinkle with colored cookie decorations.

Makes approximately 3 1/2 dozen cookies.