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Auntie Ann's Italian Cookies

I've talked often about our family gatherings and all of the great food I remember from growing up. It seems like I have a much clearer memory of the desserts more than anything else.  I remember a larger, puffy cookie that was almost crumbly in texture, shaped like crosses or Easter eggs, covered with a glaze and sprinkles.
This post is sponsored in conjunction with SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the SpringSweetsWeek recipes. All opinions are mine alone.

For many years I've been trying to get the recipe for these cookies, and was given the run around, or pointed towards recipes on the web that were nothing like what I remembered. I was flipping through my mom's recipe box and there it was, stuck to another card.  Auntie Ann's Famous Italian Cookies.  I couldn't believe it!

Knowing that she may not have been given the complete or even correct recipe since she was an "outsider," I proceeded with caution.  Growing up, these would have been flavored with almond extract or anise, but my guys are allergic to the former and are not fond of the latter, so I went with vanilla in the cookie and lemon in the glaze. They're almost exactly like what I remember!

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Auntie Ann's Italian Cookies

Auntie Ann
Author: Jolene's Recipe Journal


  • 1c Crisco, melted and cooled
  • 1 1/2 cup sugar
  • 1 cup room temperature milk
  • 3 eggs
  • 2t extract (almond or your choice)
  • 3T baking powder
  • 5 1/2 to 6 cups flour ( enough to make a sticky dough, but not too sticky to handle)
For glaze:
  • 5c powdered sugar
  • 1/2c water
  • 1T plus 1t extract (lemon, anise, or vanilla)
  • Food coloring, if desired


  1. Mix ingredients in order given. Knead but not until stiff. Form into a ball. Put aside for 15 to 20 mins with a bowl over it. Roll out or shape (about 1/2” thick). Place on greased or parchment lined sheets. Bake at 400ยบ for 8 to 10 minutes. Keep in an airtight container.
  2. Combine glaze ingredients. Separate icing into different bowls and tint with food coloring, if desired. Invert cookies into icing, let excess drip off, then place onto wire rack lined cookie sheets. Let set completely. You can also add a little less water and pipe the icing on if you like.
Easter, Dessert, Cookies,
Created using The Recipes Generator

Monday #SpringSweetsWeek Recipes

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  1. These cookies look delicious and sound perfect to welcome spring!

  2. Beautiful start for Day 1. Cut out Cookies are always a favorite at any gathering.

  3. What cute cookies these are! I love cutouts! Great job.

  4. Old family recipes are the best! I am glad you were able to find this treasure and now it is online for future generations, and strangers like me, to enjoy!

  5. These remind me of the cookies we get at a local bakery in town! They're our favorite! Definitely going to make these this week and bring that bakery taste home!

  6. These are just adorable...and I know that they must taste amazing! Perfect for spring!

  7. Those are darling! I totally wish I had your cookie decorating skills!

  8. I can't resist an iced sugar cookie. They are adorable too!

  9. These are perfect cookies for spring. I love the pastel colors!

  10. I love Italian cookies. In fact I used to manage a 365 day/year team and would send them to the Christmas workers. Must must must try making these! And I'l be doing the vanilla switch too!

  11. Looks amazing! Very professional!

  12. They look so pretty!! And I family recipes like that. I have a book of them I made when my sister got married. I cherish them! And this is one I would cherish, too!


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