Italian Biscuit Cookies

Pre-heat oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper.

In a large mixing bowl, combine the first 5 ingredients (sugar, melted butter, eggs, milk and vanilla extract) with mixer until well blended. Note: almond or anise extract can be substituted for vanilla extract.

On low speed, add the next 3 ingredients (flour, baking powder and salt) and beat until combined. Roll batter into round ball shaped cookies (about 1 teaspoon each) and then place on baking sheet and bake at 325 degrees Fahrenheit for 8-10 minutes.

Transfer cookies to a cooling rack and allow them to cool for 10-15 minutes. Makes about 5 dozen cookies (~60 cookies)

In a mixing bowl, whisk together the confectioners’ sugar, milk, and vanilla extract. Drizzle over the cookies once they have cooled (about 10-15 minutes).

Nutrition Serving size 1 cookie: Servings per recipe 60 Calories, 29 Fat 1g, Carbohydrates 5g, Protein 0g, Weight Watchers Points 1

Ingredients:

3/4 c Granulated sugar

2 3/4 c Flour, all purpose 1/2 c Butter or alternative

2 1/2 t Baking powder

2 lg Eggs

1/4 t Salt

1/4 c Milk

1 t Vanilla extract

Icing: 2 cups confectioner’s sugar 3 Tablespoons milk 1 teaspoon vanilla For icing: Mix together all ingredients, adding milk until achieving creamy consistency, not stiff. When cookies are slightly cooled, top with icing.

Sprinkle with nonpareils. Enjoy!

Glaze