Italian Flag Cookies
2 pkg. active dry yeast
1/4 cup warm water
2 cups butter -- (4 sticks) softened
1 cup sugar
1 egg
1/2 teaspoon almond extract
4 1/2 cups sifted flour
Red and green colored sugar
Dissolve yeast in warm water. Cream together butter and sugar. Beat until light and fluffy. Beat in egg. Blend in dissolved yeast. Gradually stir in flour. Chill dough for about 2 hours. Shape into 3/4" balls. Dip one side in red sugar, the other in green sugar, leaving a clear stripe down the center. Place on buttered cookie sheets. Bake in pre-heated 375 degree oven for 10-12 minutes, or until lightly browned. Remove from immediately to wire racks to cool. Can be frozen.
Reviews of Italian Flag Cookies:
1-5 of 6 reviews Next >>
A cookie baker Nov 29, 2006
Would make this again.
tasty.....
A cookie baker in Buffalo, NY Jul 8, 2004
Would make this again.
These cookies were a "hit" with my family. First made them at Christmas time, and again last week. Is now on top of my cookies recipe list.
A cookie baker in Florida Dec 21, 2003
Would make this again.
Being Italian myself, I wanted a pretty cookie that represents my heritage. This is a wonderful recipe. They are a big hit with my family.
b foth in seattle Dec 18, 2003
Would make this again.
They are pretty with green & red, but I took them to work (10 baskets of different types of cookies) and they were one of the last types to be eaten. Apparenty pretty does not mean "eat me first".
Cathy in London Ontario in London Ontario Canada Feb 2, 2003
Would make this again.
This was a great recipe. However, I found that baking them at 350 degrees, rather than 375 degrees prevented over browning on the bottom of the cookies.
Also, instruction failed to mention when to put the almond extract in so I
added with the eggs, sugar, butter.
