Thank you so very much for this wonderful I've been looking for this exact base for the longest time. Delicate texture and flavor. I just added the zest of one orange and exchange 1 tsp vanilla extract for 1 tsp almond extract. I dunked them in a glaze of 1 cup powder sugar, 2 tbs milk, 1 tbs orange juice! Fabulous cookie....

I loved the simplicity of the recipe & the flavor& texture of the cookie. I used almond extract & vanilla.

These are very delicious, they have the authentic flavor and texture that I remember from my childhood.

These came out GREAT!!!I will be making these again for sure!

I have made these 3 times now and they are always wonderful. I can't praise them enough. They disappear and that is the best review anyone can give!! I love them with confectioners sugar glaze and those adorable colored sprinkles. I have a 7 month old son and I can't wait til he is old enough so I can make these for him!

Very easy to make. I let my pre-k kids roll them into snakes and then shape. A great recipe when you don't want a cookie with lots of sugar but have a snowy afternoon to entertain the kids with a snack they made themselves.

This is very similar to my great grandmas recipe....she used Orange Juice in them instead of vanilla extract though

Very good, easy to make

My grandma, mother and aunt (all now deceased) used to make cookies like these all the time, but I never made them. I just made a batch of these for a party, and they were a BIG hit.. and my sister thought they even tasted better and lighter than my mom's! (a VERY big compliment!). I used anise flavoring and a little vanilla since that's the taste I remember growing up on. And after rolling dough with my hands into a rope about 6" long, I put one end over the other (like a ribbon). 10 min on parchment paper worked perfectly each time. (just a light golden brown on bottom and cookie top is very white-- which is deceiving. Glad I wasn't tempted to continue baking them!) After cooling, I mixed conf. sugar, milk, and anise extract (a little lemon extract too) and put a light glaze on 'em using my fingers..then colored sprinkles. They looked great and tasted even better.. THANKS SOOOO much for this recipe that I intend to use for many years to come!

LOVE this recipe! Instead of vanilla extract, I use TAHITIAN VANILLA, which has a cherry-like, licorice, or raisiny taste not unlike anise (seen in other recipes for Italian cookies.) I bought the sample vanillas from vanilla.com and got Tahitian, Mexican (best in uncooked recipes such as chocolate truffles, etc) and classic Bourbon) The Tahitian is perfect in this recipe! I used a glaze of 2 TB milk, 1 cup confectioners and 1/2 tsp Tahitian vanilla: dipped cookies in and flipped back over to dry on a cookie rack with parchment underneath to catch the drippings.) Sprinkled with multicolored non-pareils while still wet, but great without as well.

This is my favorite recipe, it's the best. I used anise flavoring in the dough and in the glaze.

I finally found the Italian Cookie recipe that I've been looking for. I tried other recipes and was disappointed. I added almond extract to the dough and frosting.

I love these cookies, they remind me of my childhood! I used lemon extract in the cookies and the glaze the first time I made them, next time I am going to use almond since that is the flavor I grew up with. Thanks for the great recipe!

These have been in my family for generations as well. We add rum flavoring and walnuts they are a favorite with all.

Came out as expected, only I'd never use Anise again...most likely Vanilla in the future. Older members of the household enjoyed them, but was too licoricey for the younger crowd. Used powdered sugar as well.

These are a little bland even after adding extra vanilla (and cherry flavoring once )but the kids still seem to love them.It may be the colored sprinkles that attract them though. =)