Description
Riscotti Cookies, traditional Italian anise-flavored cookies, offer a delightful combination of sweet and aromatic flavors. These crisp cookies are easy to prepare and perfect for pairing with coffee or tea, featuring a subtle hint of anise that makes them uniquely delicious.
Ingredients
Scale
For the Cookie Dough
- 1 cup granulated sugar (200g)
- ¼ cup unsalted butter (57g, room temperature, ½ stick)
- ½ cup vegetable shortening (92g, ½ stick, such as Crisco)
- 3 large eggs (room temperature)
- ¼ tsp anise extract (1g) or almond extract
- 3 cups all-purpose flour (360g)
- ¾ tsp kosher salt
- ½ tsp baking soda (3g)
- ¾ tsp baking powder (3g)
- 1 tbsp milk (14g, if needed)
For the Glaze
- 1 cup unsalted butter (226g, 2 sticks)
- ½ cup milk (114g, at least 2%)
- 1 tsp pure vanilla extract (4g)
- 2½ cups powdered sugar (283g, sifted)
Instructions
- Prepare the Dough: In a large mixing bowl, cream together the granulated sugar, unsalted butter, and vegetable shortening until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the anise extract (or almond extract) to infuse the dough with flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, kosher salt, baking soda, and baking powder. Gradually add the dry ingredients to the wet mixture, mixing thoroughly until a soft dough forms. If the dough seems too dry or crumbly, add 1 tablespoon of milk to help bring it together.
- Shape Cookies: Preheat your oven to 350°F (175°C). Roll the dough into 24 small balls and place them on a baking sheet lined with parchment paper, spacing them evenly to allow for spreading.
- Bake the Cookies: Bake in the preheated oven for about 15 minutes or until the cookies are lightly golden on the edges but still tender in the center. Remove from the oven and allow the cookies to cool completely on a wire rack.
- Prepare the Glaze: While the cookies are cooling, melt the unsalted butter in a small saucepan over low heat. Add the milk and vanilla extract, stirring to combine. Gradually whisk in the sifted powdered sugar until the glaze is smooth and creamy.
- Glaze the Cookies: Once the cookies have cooled, dip the tops of each cookie into the glaze or use a spoon to drizzle the glaze evenly over them. Place the glazed cookies back on the wire rack and allow the glaze to set before serving.
Notes
- If the dough is too sticky, chill it in the refrigerator for 30 minutes before shaping to make handling easier.
- The anise extract gives a distinctive flavor, but almond extract can be used as a substitute if preferred.
- Ensure the cookies are fully cooled before glazing to prevent the glaze from melting off.
- Store the cookies in an airtight container at room temperature for up to one week.
- For a stronger anise flavor, sprinkle a pinch of anise seeds on top of the glaze before it sets.
