Italian Wedding Cookies

This is my mother's signature cookie -well these and her biscotti. No one in the world makes these cookies better than her. This recipe dates back for generations. My mother has altered it slightly over the years, replacing milk with orange peel and orange juice. Twelve cups of flour make a boat load of cookies, and it's probably just fine for families of 6 or more people. If you have a small family, feel free to cut the recipe in half. Oh, one other fact about this recipe - it won first place in the 2008 Montgomery County, Maryland Fair in the "Rolled by Hand" cookie category.

Makes about  15 dozen cookies



  •     12 cups all-purpose flour
  •     2-1/2 cups sugar
  •     9 teaspoons baking powder
  •     2 teaspoons salt
  •     2 cups unsalted butter (4 sticks)
  •     2 teaspoons vanilla
  •     2 tablespoons anise flavoring
  •     2 teaspoons almond flavoring
  •     12 eggs
  •     1/4 cup orange juice
  •     2 to 3 tablespoons orange zest

For the Icing:

  •     Powdered sugar
  •     Milk (or orange juice)
  •     Vanilla or other flavoring



Step 1: Place all dry ingredients in a large bowl.  Sift to combine. 

Step 2: Cut butter into 16 pieces and add to the flour mixture. Work in butter with hands until completely and fully incorporated and butter/flour bits are smaller than the size of peas. As my father always said, mix and caress the butter and flour like you love it. 


Step 3: Add eggs, orange juice, orange zest and flavorings together in a small bowl. Beat together and set aside.

Step 4: Make a well in the flour and add egg mixture to flour mixture. Mix dough with hands until the dough is smooth and firm enough to roll out.  You will most likely need to add a little flour to your surface and knead the dough for a few minutes.

Step 5: Roll into desired shapes and bake at 325 degrees for 10 to 12 minutes until lightly brown.  


Step 6: For the glaze:  Add powdered sugar, milk and vanilla together and mix. The icing's consistency should be runny and easily spreadable.  I sometimes use orange juice instead of milk in the icing.

Step 7: Cool cookies completely, then glaze cookies with powdered sugar icing.