Reviewed: Oct. 29, 2009

all in all these cookies are good i dont think there nething spectacular but then again im not italion so i cant say too much. i think next time i will cut the icing in half and thin it out a bit since i have plenty left over. these cookies had a great inside texture that did almost taste like cake with the icing; without it, they tasted bland but i think there good neway. my gf and i enjoyed them.

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aaron

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Reviewed: Jun. 14, 2009

These were so incredibly moist and delicious! They were gone by the next morning! Will definitely make again!

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stanleyandsammiesmom

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Reviewed: Apr. 16, 2009

Made these for Easter this year and I LOVE them. They are very easy to make and just taste so good. Shaped them into eggs and colored the icing pink, yellow and aqua.....added pastel colored nonpariels also. They looked great and everyone loved them. Thinking of making them for Christmas shaped as a Christmas ball. Great cookie, thanks Kelly!

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ETHELMAN

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Reviewed: Apr. 6, 2009

Super easy recipe. Delicious cookies- will be keeping this recipe for sure!!!!

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Kate

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Reviewed: Jan. 17, 2009

They're wonderful! I had never heard of these cookies, I only made them because I had the ingredients and I'll be making them again for sure! Thank you so much!

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Brooke

Cooking Level: Intermediate

Home Town: Kingwood, Texas, USA

Living In: Budapest, Pest, Hungary

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Reviewed: Oct. 4, 2008

These turned out freat. I did make the icing into a glace, and added juice of half a small lemon, to give it more of a lemony taste. A receipe to keep, thank you

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Francesca

Cooking Level: Intermediate

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Reviewed: Aug. 2, 2008

These cookies are GREAT!! Very moist and tasty! In the frosting I used half a stick of butter and added more milk. Everybody loved them!!! Thanks

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Linda

Cooking Level: Expert

Home Town: Cambridge, Massachusetts, USA

Living In: Hingham, Massachusetts, USA

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Reviewed: Mar. 24, 2008

These were very easy and I was able to roll the dough out and use Easter cookie cutters. The icing was great with the cookies and looked beautiful in pastels. Yummy too!

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michelle

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Reviewed: Mar. 24, 2008

I was looking for a recipe to replace a lost recipe given to me by my husbands first generation Italian grandmother many years ago. This one came pretty close but not exact. Until and/0r if I even get my hands on the original, this will do. I didn't bother with the fancy time consuming knots that wouldn't have been seen anyway, besides the original recipe didn't include that. I will make them again. Thanks for the recipe!

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Deborah

Home Town: Wilmington, Delaware, USA

Living In: Cary, North Carolina, USA

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Reviewed: Mar. 20, 2008

This wasn't a very flavorful cookie - I found it to be a bit bland. It could use a bit more sweetness, or maybe more extract. Other than that, it was fine.

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ND

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Reviewed: Jan. 4, 2008

I love this recipe. I agree with other's just like my nonni use to make. The only thing I wanted to mention was the frosting. I tried it 2x with the 1/2 lb butter and the frosting was spotted looking (still tasted great). The second time I made the cookies I omitted the butter from the frosting and they were fantastic looking. Thanks for taking the time to post this recipe. It was great

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Julie

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Reviewed: Dec. 16, 2007

The best cookies I have ever made or eaten!!!

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Jessie, MD

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Reviewed: Dec. 8, 2007

This was an AWESOME recipe! My friend and I made these for dinner with my boyfriend and mom and I think theyll be sensational!

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Emily

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Reviewed: Oct. 27, 2007

This cookie is excellent!!! I would recommend that you try it. It has a cake-like consistency and is not too sweet. The frosting is wonderful too; I had run out of almond extract so I used all vanilla. I also put a couple drops of lemon extract in a portion of the frosting to change the flavor of some of them. They tasted so good. Definitely a keeper. **I started making these all year long. They are great with the pure almond extract too. The perfect cookie for any occasion.

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SAMOYED

Cooking Level: Expert

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Reviewed: Sep. 22, 2007

I thought these cookies were pretty good. I think next time I will just roll them out and use cookie cutters. This way was too much fuss. These were very good with homemade raspberry ice cream!

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LISSALU

Cooking Level: Intermediate

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Reviewed: Apr. 24, 2007

This recipe is fabulous! I get rave reviews from everyone when I make these cookies. When I'm in a hurry I just roll the dough into balls and bake; it works very well. Yummy!!!

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Zia1021

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Reviewed: Apr. 12, 2007

Not only are these cookies tasty but they are relatively simply to make. They aren't terribly sweet unless you add the icing. I made only a half batch of the icing since I thought the cookies tasted great without, iced about 2/3 of them and still had a ton of icing left over. Also, I didn't have almond extract so I doubled up on the vanilla in the cookies and they were still great. Just don't overbake them..it ruins the consistancy of the cookie.

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ELJ616

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Westchester, New York, USA

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Reviewed: Apr. 5, 2007

i'm not sure what happened but the cookie dough would stay together. i could barely shape the dough into balls, not alone into ropes. i just tooke them out of the oven the "cookies" are falling apart. i'm thinking there is way too much flour for a mere 1/2 cup of butter

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mommy2

Cooking Level: Expert

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Reviewed: Apr. 4, 2007

These cookies are very good and the almond gives them such a nice subtle flavor. You really couldn't see the little knots though after putting on the icing, so they didn't look really appealing. My 2 1/2 year old son just smushed the little balls I made into circles and they looked more appealing once frosted. So, next time I will skip the knots and just make them round. I also only made half the icing and found that it was more than enough.

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WYU001

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Reviewed: Apr. 1, 2007

This is a great recipe. It's very close to the recipe my great grandmother used to make. I substitue the almond extract with lemon extract (in the cookie batter and the glaze) to give the cookies a lemon flavor. Everyone loves them!

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a kreuz

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Italian Easter Cookies

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