Glazed Italian Cookies

Butter. Sugar. Flour. Baking Soda. Baking Powder. Eggs. Extracts. Those are the basic ingredients that I have been dealing with for nearly three weeks, among a few others such as Cocoa powder, salt, and more butter. My cookie game is on point, at least I thought it was until I decided to come up with this glazed Italian cookie that I thought was going to fail, but I was completely wrong.

Most every time we frequent our favorite Italian grocery and deli, Glorioso’s we tend to visit their baked goods area and pick up a good dozen of their cookies. Everyone in the family loves them. They are great alone, and a perfect snack with an afternoon coffee, so I decided to come up with a batch that I was hoping would come close, and I did a pretty darn good job.

Glazed Italian Cookies Recipe
Glazed Italian Cookies Recipe

Let’s get started.

Ingredients:

  • 1 1/2 sticks of unsalted butter, room temperature
  • 1 1/4 cup granulated sugar
  • 6 whole eggs, room temperature
  • 1/2 cup milk
  • 6 tsp baking powder
  • 5 cups all purpose flour, possibly more
  • 1/2 tsp salt
  • 2 tsp lemon extract
  • parchment paper, optional but recommended
  • 1 tbsp unsalted butter, melted
  • 2-4 cups of powdered sugar
  • 5-7 tbsp milk
  • colored sprinkles, optional

This is a great cookie dough recipe and you can adjust your extract accordingly whether you want vanilla, almond, lemon (preferred), or other to your taste.

Keep in mind that you need to be care when adding the lemon extract as it can be a bit ‘chemical’ tasting if you go too far. You can always zest a lemon and add that in for an extra kick as well.

Start by preheating your oven to 400 degrees. Line a baking sheet, or two with parchment paper.

Get a mixing bowl ready as your main mixer, then another bowl for sifting some dry ingredients. There is something about sifting that I really love. I’m not sure what it is. Maybe it is the fine powder coming out of it, or maybe it was a memory of being a kid and seeing my elders use them in baking, not sure.

Glazed Italian Cookies
Glazed Italian Cookies

To the mixing bowl, add in the butter and sugar. Put the mixer on medium-low and begin creaming the butter. During this time sift your flour, baking powder, and salt. Crack your eggs into a separate bowl to prevent any shells from getting in the batter.

Add the lemon extract to to the butter and sugar, then start slowly adding in the eggs, one at a time. Once all of your eggs are nicely mixed into the butter, slowly begin adding the flour. Mix on medium until you have a nice batter. Stop and scrape down the sides, and mix some more. Add more flour if needed to form a nice, thick and somewhat sticky dough.

I placed all of my dough into a piping bag, but you can use your hands and form these into 2 inch log shapes if you want. I placed mine in a gallon sized ziplock, clipped off the corner to the size I was going form, and piped strips onto the parchment paper.

Once all of your dough is used, place into the oven for about 9-11 minutes until golden brown.

While the cookies are baking, make the glaze. Take the melted butter, powdered sugar, and milk and whisk in a mixing bowl. Mix, feeling free to add a bit more sugar or milk until you have your desired consistency.

Once the cookies are baked, remove them from the oven and transfer them to a wire rack. Let these cool for about 30 minutes before adding the glaze. I simply add the same parchment paper under the cooling rack to catch excess glaze.

Take a cookie strip and cut them into bite sized pieces. Dip each piece into the glaze, the put on the rack. Repeat. Sprinkle your decorations if you desire, and let the glaze set. I let these sit out overnight, then bagged them for later use.

When my wife and daughter came home, they said something along the lines of ‘Oh boy, what are these!?’, then upon biting into them they knew right away where I was headed, and that was the Italian cookie. Addicting, but well worth it, these Italian glazed cookies will be a real hit, especially this time of year. Enjoy!

Filipino Bistek Tagalog Sliders

Lately I have been thrown a few challenges. Some major ones such as battling cancer, and some minor ones such as how to scale down feeding a family. See, we lost our oldest to college this year. It’s exciting to everyone, but the change was an interesting variable to deal with. Sure, it has been quiet, the house easier to pick up, less dishes, less laundry, less noise, and less food consumption. To me, that’s nice, but the food consumption is something I am still getting a grasp on. I know it sounds easy but when you have been cooking as long as I have, you get used to portions, or should I say teenage portions.

My oldest, probably since he hit his teens, has been a big eater. The kid will crush three burgers if he is bored (I’m not even sure hungry), a meal of two plates of nachos, 36 chicken wings… You get it. So now (and probably always) I have many leftovers which sadly often time can go to waste. Due to my condition, I cannot really entertain the idea of leftovers, even my own, if it sits over a day in the refrigerator, so you can see where I am going. I’m learning to scale down on family meals, and it is tough. Thankfully there was something I made earlier this month, Bistek Tagalog where it was so tasty that I had the appetite the following day to make something out of the leftover, and it was a simple as making a slider and adding some cheese. BOOM!

Filipino Bistek Sliders
Filipino Bistek Sliders

The process of making Bistek Tagalog (Steak with onions along with great Filipino flavors) is simple to begin with, and then warming up the leftovers and putting them between two soft buns, well you have something great to eat in no time.

Let’s get started:

Ingredients:

  • 1 cup cooked Bistek Tagalog, warmed
  • 1 slice provolone cheese, per slider
  • 2 slider buns, per slider

That is it!

Take a skillet, and heat it to medium heat. Add in whatever amount of bistek tagalog you want for your sliders and let it come to temperature. Once the beef and onions are nice and warm add some provolone cheese to the top.

Bistek Tagalog Ingredients
Bistek Tagalog Ingredients

Once the cheese begins to melt, left up and slide onto the bottom of your slider bun. Top with the top bun. Repeat if necessary.

As much as I love a great cheesesteak sandwich, the Filipino bistek tagalog slider is one sandwich to be reckoned with, and low and behold I got to use up some of my leftovers!

P.S. The kid is back from college this week so I’m hoping leftovers will be held to a minimum for a few days!

Happy Thanksgiving everyone! (If you are looking for some ideas for recipes this Thanksgiving, give these a try.)